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1
Preheat the oven to 450 degrees F.
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2
Toss together the Cheddar, Gouda, mozzarella and Monterey Jack in a medium bowl.
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3
Lay the white bread on a work surface and spread the pesto evenly on half the slices.
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4
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.
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5
Lay the dark bread on the work surface and spread the fig jam evenly on half the slices.
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6
Use the remaining cheese mixture and bread to make 4 sandwiches.
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7
Add the sandwiches to the baking sheet.
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8
Brush both sides of the white bread and dark bread sandwiches with melted butter.
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9
Bake for 5 minutes, then flip and bake for 3 minutes more.
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10
Make the tombstones: Cut the crusts off the sides and curved tops of the white bread sandwiches, following the curves of the tops.
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11
Leave the bottom crusts on.
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12
Next, cut each sandwich in half lengthwise so that the pieces resembles tombstones.
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13
Make the coffins: Cut the crusts off 3 sides of each sandwich, leaving 1 short side uncut.
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14
Halve each sandwich crosswise to make 2 long rectangles.
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15
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.
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16
Add spooky decorations to the tombstones and coffins with the ketchup and mustard.
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17
Spread the lettuce on a platter with a high lip.
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18
Lean the gravestones against the lip to stand up.
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19
Nestle the coffins in the lettuce.
