Grilled Ham and Cheese

Ghostly Grilled Ham & Cheese


Grilled cheese is one of those foods that looks deceptively simple to make, but can take years to perfect. Everyone has their own techniques, and I stand behind my tried and true method! Once you’ve got the basics down, it’s also one of those foods that you can really customize and get creative with. It really is a classic that appeals to kids from 1-92 (jumping the gun on this holiday, but name that lyric!).


The ingredients in my Grilled Ham and Cheese are similar to the flavor profile of a Cuban Sandwich, which is traditionally griddled as well. I just love breaking up that melty, meaty goodness with a zing of mustard and crunchy pickles. For a quick and easy method to achieve spooky shapes, I recommend using these fun Halloween Cookie Cutters (or these if you’re making them for another holiday!). It’s best to cut out your bread before assembling and cooking the sandwich so you get a clean cut. White bread may be frowned upon by those trying to stick to healthy carbs, but I’ve found that a soft sandwich bread works best for our grilled cheese purposes. You’re more than welcome to use a whole wheat, or get sneaky and use a whole grain white bread or potato bread.


Sometimes grilled cheese is a quick lunch or late night snack when you’re running low on groceries, but pairing it with its BFF the creamy tomato soup can really make it a meal. In keeping with the theme, I serve these sandwiches with a dressed up bowl of soup (some creepy floating eyeballs). This is a great recipe to whip out for a kids’ Halloween or birthday party as it’s easy to make large batches of, relatively low-budget, and an absolute hit with the kids.

Give a Halloween twist to a classic grilled ham and cheese. This spooky take on sandwiches is easy, yet super festive and a great way to establish a food tradition with kids.


  • 4 tablespoons unsalted butter, softened
  • 8 slices of white sandwich bread
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound sliced Swiss or Gruyère cheese
  • 8 ounces thinly sliced ham
  • Dill pickle slices (optional)
  • 2 tablespoons whole grain mustard


Butter each slice of bread and sprinkle with Parmesan, pressing to help it stick. Flip the slices over onto a work surface, Parmesan side down. Top 4 of the slices with the Swiss cheese, ham and pickles. Spread the mustard on the remaining 4 slices of bread. Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes.

Using a ghost or tulip shaped cookie cutter, press the shape into the sandwich. Finish by adding sliced olives as eyes.

Serving Suggestion: consider making my Roasted Tomato Soup for proper ghost sandwich dunking.