Always cut it diagonally. This allows points of toast for soup dipping. The first kiss of the pan will stick unless you give it a second or so to sear release the side. I use cast iron pans. Non-stick, less worry. When a side is done, flip & peek until that side is right. A little burn is tasty.
For a dessert version, use cream cheese. Cooking until the toast is mainly done. The cream cheese is already melted. Sprinkle with powdered sugar after plating. Pair with a non citrus fruit.
A breakfast version, use an egg dip on the bread slices, cooking them individually as you do a French Toast. Then assemble cooked bacon and cheese sandwich. Give it one more pan sear to melt cheese. Will cook fast. Pair with a sliced tomato.