Recipe courtesy of Nadia G
Double-Decker Coffin Sandwiches
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 412
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 37
- Sodium
- 283
- Total: 25 min
- Prep: 25 min
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.