In a large bowl, stir water, honey and yeast together. Stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer put it on low speed. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and shouldn’t leave any dough on your fingers.

Grease the bowl and the dough with olive oil. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

Punch down dough and cut into two equal portions. Form into two long baguettes. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 180C . Once oven is preheated, remove plastic wrap, put the bread into the oven and bake 20 minutes.

In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

Cut the bread into slices about 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Note: If you want to keep the bread for the next morning, you can keep it in your fridge after it cools down. The next morning, you can toast it again in your oven toaster for about 5 mins.