0.0 – 0 reviews • Halloween
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
25 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
412 |
| Total Fat |
36 g |
| Saturated Fat |
9 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
15 g |
| Cholesterol |
37 mg |
| Sodium |
283 mg |
| Serving Size |
1 of 8 servings |
| Calories |
412 |
| Total Fat |
36 g |
| Saturated Fat |
9 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
15 g |
| Cholesterol |
37 mg |
| Sodium |
283 mg |
