Double-Decker Coffin Sandwiches

Name: Double-Decker Coffin Sandwiches
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Ingredients: 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; 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

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Level: Easy
Total: 25 min

Prep: 25 min

Yield: 8 servings

Level: Easy
Total: 25 min

Prep: 25 min

Yield: 8 servings

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.