Grilled Cheese Sand Witches With Celery Broomsticks Food

GRILLED CHEESE SAND-WITCHES WITH CELERY BROOMSTICKS

Steps:

• Preheat oven to 400 degrees. Using a witch's hat cookie cutter, cut out a hat from 4 slices of cheese; set aside.
• Spread one side of each slice of bread with butter. Spread the unbuttered side of 4 slices of bread with the mustard. Place on a baking sheet, buttered-side down.
• Divide remaining cheese, plus any scraps, between the slices of bread on the baking sheet. Top with remaining bread, buttered-side up.
• Place sandwiches in oven and cook 10 minutes, or until cheese has melted. Place a cheese hat on top of each sandwich. Bake until just melted, about 2 minutes. Serve with celery broomsticks.

WITCHES' BROOMS

Steps:

• Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
• Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.

ULTIMATE GRILLED CHEESE

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
• Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
• Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
• Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.

GRILLED GRUYERE SANDWICH WITH ONION JAM

Steps:

• Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
• Heat a large skillet, preferably cast iron, over medium. Flip over bread on work surface (so it's plain-side up). Spread Dijon evenly onto 4 slices. Spread onion jam onto remaining 4 slices and top evenly with cheese. Carefully sandwich together.
• Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.