• Take out your sheet pans or use the flat pans that came with your oven. Line it with parchment paper. Preheat the oven to 200c
• Arrange the bread on the lined sheet pan. I can do 6 slices at a time, so i used 2 sheet pans at a time.
• Using a silicon brush, brush butter on top of the bread. Push the tray into the middle rack of the oven with the top rod on in convection mode. set the timer for 4 minutes.

Let us make the stuffing

• While the bread is toasting, let us make the stuffing for the toast. Wash and slice the capsicums thin, toss the black and green olives. Add the chopped jalapenos.
• To this vegetable mix, now add shredded mozzarella along with mixed herbs and oregano seasonings. Add the freshly pounded black pepper to this and give it a good toss. I use my hands to mix it all well together.

Let us make the Cheese toast

• By this time, the timer will be done on the bread toasting in the oven. Remove the bread. Flip them, so the toasted side goes down.
• Brush the top with butter, place a slice of cheddar cheese on top of the bread, place 1-2 tablespoon of vegetable cheese stuffing, add a dash of sriracha mayo, close it with another slice with toasted side in.
• Brush the tops with butter again, push the tray back into the middle rack of the preheated oven with top rod on, set the timer to 4 minutes.
• Once done, remove the tray out of the oven. Let the toast cool down for a minute. Slice and serve.
• Please note, the oven temperatures and baking time depends on the Oven models. So adjust timings accordingly. 
• Any remaining toast, can be stored in an air-tight container for 8-10 hours on the kitchen counter. I usually warm them for 10 seconds and serve again.