YieldsMakes 4 sandwiches
Time: 25 minutes.

How to Make It

Step 1
1

In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels.

Step 2
2

Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl.

Step 3
3

Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

Step 4
4

Note: Nutritional analysis is per sandwich.

Ingredients

 8 slices applewood-smoked bacon (about 3/4 lb.)
 1 cup mayonnaise
 1/4 cup shredded parmesan cheese
 3 tablespoons fresh lemon juice
 1 tablespoon Dijon mustard
 1 medium garlic clove
 1 drained canned anchovy fillet
 1/2 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon Worcestershire
 8 large slices crusty bread, like sweet bâtard
 2 large ripe red tomatoes, sliced
  About 1/4 tsp. coarse sea salt
 4 large romaine lettuce leaves

Directions

Step 1
1

In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels.

Step 2
2

Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl.

Step 3
3

Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

Step 4
4

Note: Nutritional analysis is per sandwich.

BLTs with Caesar Mayo