Baked French Loaf with Green Sauce

An oven may be more convenient, but a toast may also be a good alternative. This toast stove is quite old, and I don’t remember when and how it was obtained. Now it’s worn out-I don’t know when it expires, and the handle can’t lock itself after it’s pressed down. It needs something else. To help fix it; the heating resistance wire was broken a few years ago and then reconnected, and its life span continues to this day; a few months ago, because it was forgotten in use, it was almost burned out by the long-term heating, and it didn’t even work. Just die. It looks shaky, but you can still bake crisp slices of toast under supervision. Don't use the object for too long, otherwise it will give rise to unforgettable feelings. Such a dilapidated toaster should have been thrown away in the eyes of others, but the toaster that looked so new and unused was still left behind, only tossing and following with it. . . .
The toast stove is the most convenient to bake a small amount of bread slices, but if the bread slices are spread with sauce, you have to be careful, or they may paste the sauce on the toast stove. Bake for a few minutes. When the surface becomes dry and the burnt color appears, and the burnt aroma is overflowing, stop and unplug the power immediately, and the crispy green sauce French loaf slices are ready to be out of the oven.
It looks delicious, and it tastes crispy. . . "