Meatless Monday: Double-Decker Coffin Sandwiches

A coffin-shaped sandwich drenched in fake blood is still pretty scary. Make a meat-free Halloween sandwich for Meatless Monday tonight.
By: Michelle Buffardi
Related To:

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

Recipe courtesy Nadia G's Bitchin' Kitchen
Makes: 8 servings
2 cups fresh basil, packed
1/2 cup Parmigiano Reggiano, finely grated
1/4 cup pine nuts, toasted
1 clove garlic, peeled
1/2 cup extra-virgin olive oil
1 loaf Pumpernickel bread, sliced 1/3" thick
1/2 cup Mayonnaise
1 cup almond slivers, toasted
1 cup Alfalfa sprouts
8 McIntosh apples, sliced 1/4" thick
1 cup aged cheddar cheese, crumbled small
1 cup fresh raspberries, pureed (optional)
Pesto:

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.

Shkiaffing it Together:

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!

More Meatless Monday Recipes:

This week's Meatless Monday Mover and Shaker is Yoko Ono. Yoko is followed by over 1.5 million people on Twitter, and promotes @MeatlessMonday with tweets like: “Give up meat one day and then two days maybe. It’s a very, very intelligent idea."

Keep Reading

Next Up

Meatless Monday: Homemade Hummus

There are about a million hummus variations, pick one or go classic this Meatless Monday.

Meatless Monday: Panzanella

David Rocco's panzanella, a Tuscan tomato and bread salad, is so satisfying, you won't miss the meat at all on this Meatless Monday.

Meatless Monday: Oktoberfest Feast

Celebrate Oktoberfest vegetarian style with Cooking Channel's Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs.

Meatless Monday: Paella with Tomatoes

Smoked paprika adds a smoky, almost bacon-like flavor to recipes; use it in vegetarian dishes like Mark Bittman's Tomato Paella.

Meatless Monday: Roasted Butternut Squash

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy-- good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Meatless Monday: Hungarian Portabella Paprikash

Paprikash is a fancy and foreign way of saying "paprika." The Hungarian stew is traditionally made with meat, but Rachael Ray uses mushrooms in her recipe instead.

Meatless Monday: Vegetarian Pot Pie

The Meatless Monday cure for the rainy-day blues: Aida Mollenkamp's Vegetarian Pot Pie.

On TV

So Much Pretty Food Here