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Vegetarian Coffin Sandwiches with Walnut Pesto

Vegetarian Coffin Sandwiches with Walnut Pesto

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 3 minutes
Ease of Preparation: Easy
Recipe courtesy of Nadia G


    • 2 cups of basil, packed
    • 1/2 cup chopped walnuts
    • 2 cloves of garlic, minced
    • 1/4 cup walnut oil
    • 1/4 cup parmesan, grated
    • 2 tablespoons of olive oil

    • 1 large loaf pumpernickel bread
    • Mayonnaise
    • 1 cup almond slivers, toasted
    • 2 cups alfalfa sprouts
    • 8 McIntosh apples, sliced
    • 8 slices brie

    Recipe tools
    • Food processor


Making the pesto: in a processor pulse basil, walnuts, garlic, and walnut oil until combined. Add parmesan and olive oil and pulse again.

Making the sandwich:
Cut pumpernickel into 1/2 inch slices, 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 a slice of brie.

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

Nadia G’s Bitchin’ Kitchen:
also Cooking Channel:


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