8 (1/2-ounce) slices provolone cheese
8 (1 1/2-ounce) slices sourdough bread
2 tablespoons olive spread (such as Lindsay Olivada)
16 large basil leaves
8 (1/4-inch-thick) slices tomato
Heat a large nonstick skillet or panini press over medium heat.
To prepare each sandwich, place 1 cheese slice on 1 bread slice. Spread 1 1/2 teaspoons olive spread over cheese. Top with 4 basil leaves, 2 tomato slices, 1 cheese slice, and 1 bread slice. Repeat procedure with remaining bread, cheese, olive spread, basil, and tomato.
Lightly coat outside of bread with cooking spray. Add 2 sandwiches to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.
from Cooking Light