Heat a non-stick stick or cast-iron skillet over medium heat until hot.
Butter (to taste) the outside of each Sourdough Bread (4 slice) slice.
Place the bread buttered side down in skillet and layer Provolone Cheese Slices (4 slice) evenly over two slices. Adjust heat to medium-low.
Spread 1 tbsp of Basil Pesto (2 tablespoon) evenly over the cheese and top with 3 slices of Bacon (6 slice) each.
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 Tomato (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.