Spooky Grilled Cheese Recipe

Ash Tyrrell

Spooky Grilled Cheese Recipe

I started making these spooky grilled cheese sandwiches a few Halloweens ago when I wanted to jazz up my kid's lunchbox without spending my whole afternoon on it. Honestly, it takes almost the same amount of time as a regular grilled cheese, just with a cookie cutter involved.

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Prep Time 5

Cook Time 6

Servings: 4

Ingredients Method Notes

Ingredients

8 slices pumpernickel or dark rye bread — the deep color gives that eerie spooky look without any food coloring
4 slices cheddar cheese — pick a sharp cheddar for the best melt and flavor this is one of the best melty cheese for grilled cheese options
2 tablespoons butter softened — spreads easily and gives that classic golden, crispy crust
1 tablespoon mayonnaise optional, my secret ingredient — swap it in for butter on the outside of the bread for an even crispier, more golden crust

Method

Lay out 4 of your 8 bread slices and press your Halloween cookie cutter into the center of each one. Gently pop out the cutout piece and set both the cutout shape and the bread with the hole aside separately.
Spread softened butter evenly across one side of all 8 pieces, including the small cutout shapes. This step is what gives every piece that golden, crisp finish once it hits the pan.
Heat your griddle or skillet over medium heat and place the whole slices along with the cutout shapes butter-side down. Let them cook for about 3 minutes, or until lightly golden on that first side.
Flip the 4 whole slices of bread and place a slice of cheddar on top of each one. Set the matching cutout-holed slice over the cheese, buttered side facing up, so the spooky shape peeks through.
Cook the assembled sandwiches for another 2 to 3 minutes, until the bottom is golden and the cheese is fully melted. Press the little cutout shapes back into their holes as a fun garnish before serving warm.

Notes

I always shred my own cheese straight off the block for a smoother, more even melt instead of using pre-shredded bags.
I like using my mayo trick on the outside of the bread instead of butter, since it browns more evenly and stays crispy longer.
I press down gently with my spatula while the sandwich cooks, which helps the cheese melt faster and stick everything together.
I keep my heat at medium instead of high, since dark rye and pumpernickel can burn quickly if the pan gets too hot.
I set out a few different cheese options like smoked gouda so everyone can build their own version, which turns this into a bit of a build-your-own smoked gouda grilled cheese recipe night.