Ingredients Jump to Instructions ↓

  1. 2 cups fresh basil , packed

  2. 1/2 cup Parmigiano Reggiano, finely grated

  3. 1/4 cup pine nuts, toasted

  4. 1 clove garlic , peeled

  5. 1/2 cup extra-virgin olive oil

  6. 1 loaf Pumpernickel bread, sliced

  7. 1/3" thick

  8. 1/2 cup Mayonnaise

  9. 1 cup almond slivers, toasted

  10. 1 cup Alfalfa sprouts

  11. 8 McIntosh apples , sliced

  12. 1/4" thick

  13. 1 cup aged cheddar cheese , crumbled small

  14. 1 cup fresh raspberries, pureed

Instructions Jump to Ingredients ↑

  1. Pesto :

  2. In a food processor add: fresh basil, grated parmesan , garlic, and toasted pine nuts . Begin pulsing the ingredients. While pulsing, slowly add olive oil in a steady stream until smooth. Set aside.

  3. Shkiaffing it Together:

  4. Cut the pumpernickel slices into coffin shapes. (You can set the trimmings aside for homemade croutons.) On each slice of bread, slather a teaspoon of mayo, a teaspoon of pesto, sprinkle on a tablespoon of toasted almond slivers, add pinch of Alfalfa sprouts, a layer of sliced McIntosh apples (about half an apple), and a tablespoon of crumbled cheddar.

  5. Place another coffin-shaped bread slice on top and repeat the process for another layer. Top it off with a coffin-shaped slice of bread, and drizzle with pureed raspberries for one bloody delicious sandwich!


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