I use a cast iron griddle to grill the sandwiches but a sandwich maker or frying pan would work just as well.
Step 1: The Foundation
Whole wheat multi-grain bread: two pieces per sandwich.
Provolone cheese, thinly sliced: enough to cover one piece of bread twice. The amount depends on the length and width of each slice.
Roma tomatoes: enough to over the surface of the slice of bread. Again, it varies on the size of the tomato and the size of the piece of bread.
Basil: see tomato quantities.
Butter: to melt sparingly onto the hot surface of the griddle or frying pan.
Step 3: Build the Sandwich
Postion enough cheese cover each slice of bread.
Layer the tomato, the basil and more cheese.
Cover with it all with the second piece of bread.
Step 4: Flip the Sandwich
Compress the bread with an egg flipper to give the now melting cheese a chance to stick to everything.
With two flippers, (the tomato and basil make things slippery) turn the sandwich; brown the second side.
Step 5: Eat and Enjoy
Serve with a side salad, if you wish, and your favourite beverage.