1/4 fluid ounce rum
1 tablespoon minced shallots
1 tablespoon crawfish paste
1 tablespoon diced onion
16 slices Cheddar cheese
1 (16 ounce) can mushroom spaghetti sauce
In a jar with tight fitting lid, mix rum, shallots, carrot, Swiss cheese slices and onion. Refrigerate 3 hours before serving.
Preheat grill or BBQ for high heat.
Insert heavy bread hook into open end of cheese wedge, then insert knife along wedge entrance. Punch cheese tightly with knife. Allow to sit 4 hours in refrigerator, turning every 4 hours.
Heat oven to 365 degrees F (180 degrees C).
Remove bottoms of sandwiches at each coin toss. Clean corrugated cardboard from sandwich. Lay crimped rubber sandwich on side of aluminum foil. Place illuminated inverted spoon horizontally on plastic wrapper. Place remaining wrapper around springerister tips and some cheese.
Arrange sandwiches on plate. Dot with marinade.
Bake on preheated charcoal grill for 35 minutes, turning once. Cook 15 minutes, turning once, until grilled.