Meatless Monday: Double-Decker Coffin Sandwiches
A sandwich covered in blood is frightening, even to meat lovers. Thankfully, raspberry puree makes a gory enough stand-in so you don't have to use actual blood and guts to make Nadia G's scary sandwich. If you left it plain, it would be a fancified cheese sandwich, but with a few slashes of the knife, this sandwich gets dressed as a blood-drenched coffin for Halloween.
Double-Decker Coffin Sandwiches
In a food processor add: fresh basil, grated parmesan, garlic, and toasted pine nuts. Begin pulsing the ingredients. While pulsing, slowly add olive oil in a steady stream until smooth. Set aside.
Cut the pumpernickel slices into coffin shapes. (You can set the trimmings aside for homemade croutons.) On each slice of bread, slather a teaspoon of mayo, a teaspoon of pesto, sprinkle on a tablespoon of toasted almond slivers, add pinch of Alfalfa sprouts, a layer of sliced McIntosh apples (about half an apple), and a tablespoon of crumbled cheddar.
Place another coffin-shaped bread slice on top and repeat the process for another layer. Top it off with a coffin-shaped slice of bread, and drizzle with pureed raspberries for one bloody delicious sandwich!
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