½ cup Gills’ slivered red and white onions
2 tbsp olive oil, divided
¼ tsp kosher salt
2 slices, ½ inch thick, rustic bread
1 tbsp mashed avocado
⅓ cup arugula
1 slice Provolone cheese
1 tbsp onion pesto
- Drizzle 2 teaspoons oil in sauté pan. Add onion, season and with salt. Cook until lightly browned and translucent; set aside.
- Spread avocado on one slice of bread. Top with arugula, cheese, and grilled onions.
- Spread pesto on remaining slice of bread and top sandwich. Brush top side of sandwich with olive oil.
- Place sandwich oiled side down on Panini maker. Brush oil on remaining side of bread. Close lid and cook until bread is golden and cheese is melted. Cut in half and serve.