So, how do you make grilled cheese fancy? A few years ago a friend of mine and I started to make these delicious grilled cheese sandwiches. I'm pretty sure it was her idea to use pumpernickel and American cheese, but it has evolved over the years to Muenster cheese with fresh garlic and rosemary. Mostly because Brandon and I love Muenster and he grows rosemary for me, so it is always fresh. We have affectionately [inappropriately] named this sammie the "Dark Pump." And tonight I threw in a Halloween twist!
After buttering, garlic-ing and cheeeeeeesing both sides of the bread, I usually let it sit for a little bit on medium heat until the cheese gets nice and melty and then I slap 'em together and flip a few times to make sure I've got a good, cruncy-on-the-outside but gooey-on-the-inside sandwich.
Tonight, I sliced them into dip-able pieces and served them with Lobster & Crab bisque. Adding the spookiness was easy! Just use cookie cutters to make a ghost or bat out of cheese or bread and plop it in just before serving. Too cute.