Cut simple ghost shapes before the bread finishes its first bake and keep every usable cheese trimming. The trimmings go beneath the sauce while the intact ghosts stay on top. This preserves the visible outline without discarding the rest of each slice or piling spare pieces over the face.
Butter the specified side of the bread and follow the turning step before adding sauce. The last bake is short and aims to soften the cheese while keeping the shapes clear; watch rather than waiting for a deeply browned top. Rest before serving so the toast can be handled comfortably. Move to a board if cutting pieces, leaving the baking surface clear of the knife.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
