Recipe courtesy of Nadia G

Double-Decker Coffin Sandwiches

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 8 servings
Share This Recipe



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


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


  1. 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.
  2. 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. 
  3. Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.