2sliceswhole wheat white breador bread of your choice
1tablespoonsun dried tomato pesto
In a small bowl, combine the butter, onion powder, garlic powder, kosher salt, dried thyme and mash together.
Spread onion garlic butter mix on one side of each slice of bread, then flip the bread buttered side down.
Layer the bottom slice of bread with a few slices of provolone, then add the mashed avocado and the sun dried tomato pesto. Top with the remaining provolone cheese and the other piece of bread. Spread with the butter mixture.
Place a large non-stick pan on a burner over low and add the olive oil and a bit of the extra butter mixture. Add the sandwich and cover with a lid. Cook for 3-4 minutes or until golden, checking in to see that bread is slowly cooking and doesn't get too brown.
Flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully. Enjoy hot.