½ cup (125 ml) Country Crock® Original Spread, plus more for greasing
1 ½ tsp (7.5 ml) dried Italian seasoning
10 slices sourdough
2.5 cups (about 283 g) shredded Cheddar cheese
1 cup (about 113 g) finely grated Parmesan cheese
Place the oven rack in the bottom third of the oven and preheat the oven to 400°F (about 204°C). Brush a large sheet pan with Country Crock.
In a small bowl, combine the Country Crock spread and 1 ½ tsp (7.5 ml) dried Italian seasoning. Spread onto 5 slices of bread, lightly covering the entire surface of the bread. Place the bread, butter side down, on half of the sheet pan.
Sprinkle about ½ cup (about 57 g) of Cheddar cheese onto each slice of bread.
Spread the Country Crock and Italian herb mixture on the upward-facing side of the remaining 5 slices and place on top of its accompanying slice on the pan.
Place the pan on the bottom rack in the preheated oven and bake until the bottoms are crisped up (may or may not be golden depending on the bread) and the cheese has melted, about 7-9 minutes.
Remove the pan from the oven and sprinkle the grated Parmesan cheese on the empty side of the pan.
Using tongs, flip the sandwiches onto the Parmesan cheese. Move Parmesan carefully with tongs as more room on the pan becomes available to cover the bottoms of all the pieces of bread.
Return the pan to the oven and bake until the Parmesan cheese is golden and crispy, about 11-14 minutes (watch carefully so it doesn’t burn!). Let cool slightly before eating. Enjoy!