Tombstone and Coffin Grilled Cheeses Recipe

Name: Tombstone and Coffin Grilled Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded sharp Cheddar; 1 cup shredded Gouda; 1 cup shredded mozzarella; 1 cup shredded Monterey Jack; 8 slices white sandwich bread (preferably the kind that has a bit of a heart shape on the top); 1/4 cup prepared pesto; 8 slices dark sandwich bread, such as pumpernickel or rye; 1/4 cup fig jam; 1 stick (8 tablespoons) unsalted butter, melted; 1/2 cup ketchup in a squeeze bottle; 1/2 cup mustard in a squeeze bottle; 8 cups thinly shredded iceberg lettuce (about 1 head)

Servings: persons

1 cup shredded sharp Cheddar
1 cup shredded Gouda
1 cup shredded mozzarella
1 cup shredded Monterey Jack
8 slices white sandwich bread (preferably the kind that has a bit of a heart shape on the top)
1/4 cup prepared pesto
8 slices dark sandwich bread, such as pumpernickel or rye
1/4 cup fig jam
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup ketchup in a squeeze bottle
1/2 cup mustard in a squeeze bottle
8 cups thinly shredded iceberg lettuce (about 1 head)

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

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shredded sharp Cheddar, 1 cup shredded Gouda, 1 cup shredded mozzarella, 1 cup shredded Monterey Jack, and more.

Yes, Tombstone and Coffin Grilled Cheeses falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tombstone and Coffin Grilled Cheeses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions