Food & Cooking Recipes Lunch Recipes Grilled Cheese Sand-Witches with Celery Broomsticks 3.5 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 13, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 4 Ingredients 8 slices cheddar cheese (4-by-4-by-⅛-inch) 8 slices (½-inch-thick) pumpernickel bread 4 tablespoons (½ stick) unsalted butter, room temperature 4 teaspoons Dijon mustard Celery Broomsticks Directions Preheat oven to 400 degrees. Using a witch's hat cookie cutter, cut out a hat from 4 slices of cheese; set aside. Spread one side of each slice of bread with butter. Spread the unbuttered side of 4 slices of bread with the mustard. Place on a baking sheet, buttered-side down. Divide remaining cheese, plus any scraps, between the slices of bread on the baking sheet. Top with remaining bread, buttered-side up. Place sandwiches in oven and cook 10 minutes, or until cheese has melted. Place a cheese hat on top of each sandwich. Bake until just melted, about 2 minutes. Serve with celery broomsticks. Rate it Print