Preheat your oven to 400°F (200°C). Slice the tops off two heads of garlic, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-35 minutes until the cloves are soft and caramelized.

Once the garlic is roasted, let it cool slightly and squeeze the cloves into a mixing bowl. Add 6 tablespoons of unsalted butter, 2 tablespoons of grated parmesan cheese, 1 tablespoon of fresh herbs, and a pinch of kosher salt. Mix until creamy.

Spread the garlic mixture generously on one side of each of the 4 slices of sourdough bread. On the unspread side, add the freshly grated fontina cheese and top with another slice of bread, garlic side facing out.

Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes.

Once both sides are golden and the cheese has melted, remove from the skillet. Let cool briefly, slice in half, and serve with your favorite side.