Begin by slicing the long French baguette into 28–32 thin slices, about a quarter inch thick.

Spread a thin layer of mayonnaise or melted butter on one side of each bread slice.

On half of the prepared bread slices, generously spread about a teaspoon of pesto and top with shredded white cheddar, black pepper, and sea salt.

Place the remaining bread slices on top and press gently to hold them together.

Heat a large skillet over medium heat for about 5 minutes.

Add 5-7 sandwiches to the hot pan and grill for about 3-4 minutes on each side.

Once golden and the cheese is melted, transfer sandwiches to a serving platter.