2 slices of white bread
1 tablespoon of pesto
1 slice of provolone cheese, cut to fit size of bread
1-2 tablespoons of goat cheese
small handful of watercress
small handful of arugula
¼ of an avocado, thinly sliced
1-2 tablespoons of butter
Spread the pesto on one side of the bread.
Top with provolone, then the watercress and arugula, and then the goat cheese. Top with a few slices of avocado.
Close the sandwich and press firmly on the top.
In a medium skillet, heat about 1½ tablespoons of butter over medium-low heat until just melted.
Place your sandwich in the skillet and spread remaining butter over top of the sandwich.
Cook on each side for about 5-6 minutes on a low heat or until each side is a nice crispy golden brown.