Ingredients:
• 8-10 slices bread
• 3-4 tbsp butter unsalted, softened and as needed
• 1 cup grated cheddar cheese or a mix of cheddar and mozzarella cheese
• 1tsp dried parsley
• 1tsp dried thyme
• 1tsp dried oregano
• ½ to 1tsp red chilli flakes – optional
• ½ to 1tsp crushed black pepper
• 1tbsp chopped basil – fresh, swap for 1tsp dried basil
• 1tsp finely chopped celery – optional
• ¼ tsp salt or as required

Method:
First, slice your bread loaf in half-inch slices. You want about eight to 10 slices in total, depending on how many cheese sandwiches you decide to make. Spread softened butter evenly on the bread slices. Top half of the slices with three to four tablespoons or more (depending on the size of the bread slices) of grated cheese. Sprinkle with a pinch or two of various dried herbs, red chilli flakes and crushed black pepper. Top lightly with some basil and celery. Then sprinkle salt evenly all over. Cover the cheese-topped bread with the buttered slice.
Heat a heavy or a thick-bottomed skillet, or a frying pan, on low to medium-low heat. Melt and then spread the butter on the skillet. Place the prepared cheese sandwich on the melted butter.
Spread some more softened butter on top of the cheese sandwich. Gently press the sandwich with a spatula so that you can get nice, evenly toasted and crispy texture. You can even place a heavy object, like a clean plate, on the sandwich. When the bottom is crusty and golden, flip over gently with a spatula. Grill the second side similarly for few minutes until crisp and golden. Transfer to a chopping board and cut in two. Serve hot with any dip of your choice.