• 8 Rustic Panini slices
• 8 pieces of bacon
• 8 tbsp pesto sauce
• 6 oz sun-dried tomatoes
• 4-6 oz fresh spinach
• 8 slices provolone cheese
• 2-4 tbsp olive oil

① Heat a grilled/griddle skillet over medium heat. Divide the olive oil over the outside of each slice of bread.
② 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, fresh spinach and bacon.
③ Place the other half of provolone cheese slice on top of the spinach and top with the other slice of bread.
④ 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.