Preheat the oven to 350 degrees F.

To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramely and golden. Let cool slightly.

Once the garlic is cool enough to touch, squeeze the cloves out onto a plate. Add the softened butter, parmesan, fresh herbs and a pinch of salt. Use a fork to mash everything together until combined.

Spread the outsides of the bread with the garlic butter. Heat a large skillet or griddle over medium-low heat. Place 2 slices of the bread butter-side down in the skillet, then top with the cheese. Top with the remaining slices of bread, butter-side up.

Cook over low to medium-low heat, doing so slowly until the cheese melts. Once the bottom is golden and toasty, flip and cook until the other side is golden too.

Remove and sprinkle with parmesan and fresh herbs if you wish. Slice and serve!