1 loaf bread of choice, sliced
8 tbsp pesto sauce
6 oz sun dried tomatoes
4-6 oz fresh spinach
8 slices provolone cheese
2-4 tbsp olive oil
Heat a grilled/griddle skillet over medium heat. Divide the olive oil over the outside of each slice of bread. Spread the pesto sauce over the inside of four slices of bread. Place half a slice on the provolone cheese on four pieces of bread followed by the sun dried tomatoes and fresh spinach. Place the other half of provolone cheese slice on top of the spinach and top with the other slice of bread. Add the sandwiches to the grill pan and grill until golden brown and the cheese is starting to melt, about 2-4 minutes on each side. Serve them while they are still warm.

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