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

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Instructions

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.