Tombstone And Coffin Grilled Cheeses Recipes

GRILLED CHEESE RECIPE BY TASTY

Steps:

• On a cutting board, butter each piece of bread with butter on one side.
• Flip the bread over and spread each piece of bread with mayonnaise.
• Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
• Heat a nonstick pan over medium low heat.
• Place the sandwich on the pan, mayonnaise side down.
• Cook for 3-4 minutes, until golden brown.
• Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
• Enjoy!

QUICK AND EASY GRILLED CHEESE

Steps:

• Spread 1/2 tablespoon of butter on one side of each piece of bread. Lie the slices of Cheddar on one of the slices of bread on the unbuttered side. Sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. Sandwich the two slices of bread together with the buttered sides facing outwards.
• Heat a skillet over medium heat. When skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.

TOMBSTONE AND COFFIN GRILLED CHEESES

Steps:

• Preheat the oven to 450 degrees F.
• 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 1/4 cup per sandwich) on the bread with the pesto and top with the remaining white bread to make 4 sandwiches; place on a parchment-lined baking sheet.
• Lay the dark bread on the work surface and spread the fig jam evenly on half the slices. 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. Bake for 5 minutes, then flip and bake for 3 minutes more.
• 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.
• 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. Add spooky decorations to the tombstones and coffins with the ketchup and mustard.
• Spread the lettuce on a platter with a high lip. Lean the gravestones against the lip to stand up. Nestle the coffins in the lettuce.

SHEPHERD'S PIE

Steps:

• Special equipment: eight 6- to 8-ounce ramekins
• For the stew: Melt the butter in a large skillet over medium-high heat. Add the onion, celery, carrot and thyme, and cook, stirring occasionally, until the onion and celery soften, 2 minutes. Add the ground beef, salt and pepper, and cook, stirring and breaking up any clumps, until brown, about 5 minutes.
• Stir in the tomato paste and then evenly sprinkle the flour over the meat mixture; stir to coat. Add the beef stock and Worcestershire, and bring to a simmer. Lower the heat to medium and simmer, stirring occasionally, until the most of the liquid has evaporated and the carrots are tender, about 10 minutes. Stir in the parsley and peas, and season again with salt and pepper if needed.
• For the mashed potatoes: Put the potatoes in a large pot; cover with cold water by 2 inches and add a big pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a paring knife, 20 to 25 minutes. Drain, then pass the potatoes through a ricer and return them to the dry pot.
• In the microwave or a small pot, warm the cream along with the butter and some salt; pour into the potatoes, and mix well incorporated and the potatoes are very smooth. Season with salt and pepper. Fold in the cheddar.
• Finish the shepherd's pies: Preheat the oven to 400 degrees F. Divide the stew evenly among eight 6- to 8-ounce ramekins. Place the ramekins on a parchment-lined baking sheet. Using a re-sealable bag fitted a 1/2-inch star tip, pipe dollops of mashed potatoes around the top of each ramekin until the stew is covered.
• Bake until the potatoes are golden brown in spots and the meat mixture is bubbling, about 20 minutes.