BLTs with Caesar Mayo
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.
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