Remove sun-dried tomatoes from the jar and set aside.
Layer at least three thin slices of provolone on one slice of bread, allowing the cheese to slightly hang over the edges.
Add a bed of baby arugula, followed by basil and a modest amount of sun-dried tomatoes.
Top with the second slice of bread. Spread unsalted butter on the top and sprinkle with Maldon sea salt.
Preheat the griddle to medium heat.
Place the sandwich on the griddle with the buttered side down first.
Butter the second side of bread, sprinkle with Maldon sea salt, and cook until golden brown on both sides and the cheese is melted, about 4–5 minutes per side.
