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: Pasta alla Norma “Nuda”

Although it’s traditionally tossed with ricotta salata, Italian duo Gabriele Corcos and Debi Mazar skip the aged cheese and call their version Pasta alla Norma “Nuda.”

Meatless Monday: Sesame Eggplant With Tofu

Vegetarians don't survive solely on tofu, but when we do eat it, it's flavorful, delicious and not at all boring.

Meatless Monday: Fried Rice with Asparagus, Corn and Mushrooms

You don’t need a recipe for fried rice--you can throw in just about anything. But Ching’s recipe for Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice takes the classic takeout dish to another level.

Puerto Rican Pasteles: Tamales for the Holidays

Make Puerto Rican pasteles, or tamales, for the holidays with this recipe from Cooking Channel.

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c
On Tonight
On Tonight

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 9|8c

So Much Pretty Food Here