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Double-Decker Coffin Sandwiches
Total:
25 min
Prep:
25 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Pesto:
  • 2 cups fresh basil, packed
  • 1/2 cup chopped walnuts
  • 1/4 cup walnut oil 
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan, grated
  • 2 tablespoons olive oil
Sandwiches:
  • 1 large loaf pumpernickel bread
  • Mayonnaise
  • 1 cup almond slivers, toasted
  • 2 cups alfalfa sprouts
  • 1 McIntosh apple, cored, seeded and sliced
  • 2 cups aged Cheddar, minimum 5-years old, shaved

Directions

For the pesto: Pulse together the basil, walnuts, walnut oil and garlic in a food processor until combined. Add the Parmesan and olive oil and pulse again.

For the sandwiches: Cut the pumpernickel into 1/2-inch slices, and then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and shaved Cheddar. 

Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.

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Step-by-step photos

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