Roasted Peaches: Cut 1 large peach in half and remove pits. Place lemon juice in a bowl and add peaches. Toss gently until peach halves are completely coated. Add sugar to the bowl. Toss thoroughly to coat. On a baking sheet sprayed with oil, place peach halves, cut flat side up onto a baking sheet. Place in a 425°F oven. Roast for 15 to 20 minutes or until peaches are soft, but still a little firm. Let peaches rest for 20 minutes or until cool enough to handle. Slice roasted peaches into ¼-inch to ½-inch slices. Keep refrigerated until ready to use.
Spread 1 teaspoon melted margarine or butter on one side of each slice of bread.
Place 2 slices of bread, margarine or butter side down on preheated griddle.
Place 1½ ounces pulled pork onto grill to reheat.
Sandwich Build: Shingle 1 ounce sliced Brie on one slice of bread and 2 to 3 slices Roasted Peach slices on the other slice of bread. Allow the cheese to melt slightly. Place hot pulled pork on top of peach slices. Drizzle 1 tablespoon barbecue sauce on top of pork. Top with the other slice of bread, melted cheese side in. Continue to griddle until both slices of bread are toasted and cheese has melted. Cut in half diagonally.