DOUBLE-DECKER COFFIN SANDWICHES

Double-Decker Coffin Sandwiches image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 12

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

Steps:

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.