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