Heat a non-stick stick or cast-iron skillet over medium heat until hot.
Butter (to taste)
the outside of each
Sourdough Bread (4 slices)
Place the bread buttered side down in skillet and layer
Provolone Cheese Slices (4 slices)
evenly over two slices. Adjust heat to medium-low.
Spread 1 tbsp of
Basil Pesto (2 Tbsp)
evenly over the cheese and top with 3 slices of
Wright® Brand Smoked Bacon (6 slices)
Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
Remove grilled bread from pan and top the cheese side slices with
Tomatoes (to taste)
slices. Season tomatoes with freshly ground
Sea Salt and Cracked Pepper (to taste)
. Top with
Lettuce (to taste)
and remaining grilled bread.
Cut as desired and serve immediately.