Ingredients:

  • 2 slices (56g) sourdough bread
  • 1 tbsp (15g) avocado oil or light mayonnaise
  • 1/4 cup (28g) sharp cheddar, shredded
  • 1/4 cup (28g) low-moisture mozzarella, shredded
  • 1/4 cup (28g) provolone, thinly sliced or shredded

Instructions:

  1. Apply a thin, even layer of avocado oil or mayo to one side of each sourdough slice using a silicone brush.
  2. Place the bread fat-side down and layer the provolone first, followed by the shredded cheddar and mozzarella.
  3. Top with the second slice of bread, fat-side facing up.
  4. Preheat a panini press to medium-high or a skillet over medium heat.
  5. Place the sandwich in the press and close the lid firmly, grilling for 3–5 minutes until the edges are deep golden brown.
  6. Remove the sandwich once the bread is mahogany-colored and the cheese is bubbling and oozing from the sides.
  7. Let the panini rest for 60 seconds before slicing.