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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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Grilled Tofu with Asiago and Walnut Pesto
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