These chubby sandwiches have shredded cheese on the outside, which melts into a crunchy sheath as they cook. We used a Wilton 4 1/2-in. cutter for the large sandwiches and a 3 3/4-in. cutter for the smaller ones (find both as part of a nested set on Make these festive Halloween sandwiches alongside a pot of tomato soup for an easy dinner if you're having guests over to trick-or-treat. 

Margo True
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Credit: Thomas J. Story

Recipe Summary test

1 hr
Makes 8 sandwiches


Ingredient Checklist


Instructions Checklist
  • With a 4 1/2-in. or 3 3/4-in. pumpkin-shaped cookie cutter (or both), cut pumpkin shapes from bread slices. (Save crusts for another use, such as bread pudding.)

  • Layer half of slices with cheese, using about 2 tbsp. cheese for large slices and 1 1/2 tbsp. for smaller ones. Sprinkle with chile flakes or parsley if you like.

  • Top cheese with remaining halves of bread and spread top with mayonnaise, using 1 to 1 1/2 tsp. per sandwich. Evenly sprinkle each sandwich with 1 1/2 to 2 tbsp. cheese and press down to help everything stick together.

  • Put 1 tbsp. butter in a large nonstick frying pan and melt over medium heat. When the foam has just subsided, add as many sandwiches as will fit without crowding, mayo-cheese side down. Using the back of a soup spoon, spread tops with more mayonnaise and sprinkle with more cheese. Press down to help everything stick together.

  • Cook sandwiches over medium heat until golden brown underneath and cheese is starting to melt in middle, at least 5 minutes. Carefully turn each sandwich over and cook until second side is browned, 2 to 3 minutes more. Scoop onto a cutting board and trim edges if they've gotten wild. Repeat with rest of butter and sandwiches, turning heat down if necessary.

  • Serve hot, with tomato soup if you like.