Plain grilled cheese is not always the most fun to eat. Give a lunch time classic a spooky twist with this recipe.
Ingredients:
1 cup shredded sharp Cheddar
1 cup shredded Gouda
1 cup shredded mozzarella
1 cup shredded Monterey Jack
8 slices white sandwich bread
¼ cup prepared pesto
8 slices dark sandwich bread (pumpernickel or rye)
1 stick or 8 Tbsp, unsalted butter, melted
½ cup ketchup in a squeeze bottle
½ cup mustard in a squeeze bottle
Directions:
Toss together the Cheddar, Gouda, mozzarella and Monterey Jack in a medium bowl. Lay the white bread on a work surface and spread the pesto evenly on half the slices.
Spread half the cheese mixture (about ¼ cup per sandwich) on the bread with the pesto and top with the remaining white bread to make 4 sandwiches
Use the remaining cheese mixture and bread to make 4 sandwiches. Add the sandwiches to the baking sheet. Brush both sides of the white bread and dark bread sandwiches with melted butter. Grill on the stove for 3-5 minutes, then flip and grill for 3 minutes more.
To make the tombstones: Cut the crusts off the sides and curved tops of the white bread sandwiches, following the curves of the tops. Leave the bottom crusts on. Next, cut each sandwich in half lengthwise so that the pieces resembles tombstones.
To make the coffins: Cut the crusts off 3 sides of each sandwich, leaving 1 short side uncut. Halve each sandwich crosswise to make 2 long rectangles. Leaving a flat edge on the top and bottom of the short sides of each rectangle, make diagonal cuts at each corner to create a long hexagonal coffin shape. Use the ketchup and mustard to design the tombstones and coffins.
Serves: 6-8
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