8 slices pumpernickel bread 1 (7-1/2-ounce) container pimiento cheese spread (see Note) 2 tablespoons butter, softened, divided

1. Using a cookie cutter or a knife, cut a simple jack-o’-lantern face from each of 4 slices of bread.
2. Spread the cheese spread on the remaining 4 slices of bread and top with the cut-out bread slices. Using 1 tablespoon butter, carefully butter the sandwich tops.
3. In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat and cook the bottom sides of the sandwiches. Turn sandwiches over and cook the cut-out sides for 1 minute. Turn again and continue cooking until the cheese is melted and the bread is toasted. Serve immediately.