Creamy Caesar Dressing + Caesar BLT Club Sandwich

There is just something about a creamy Caesar dressing. Drizzled all over romaine lettuce with garlicky toasted croutons with savings of Parmesan… It’s simple and classic. And as I was dreaming about how much I love this dressing and how I’d slather it on toast if I could… I had a thought. Why don’t I just do that?

Since my roof of my mouth was still healing from these sandwiches I thought I’d keep my bread away from the toaster, but toasting these sammies gives it more stability and that toasty layer of yum.

I’m now an advocate for Make Your Own Mayo. It’s not an official organization or anything… but it should be.

My base mayo recipe calls for one whole egg and one egg yolk. So get those cracked and ready to go.

Then juice half a lemon and coarsely chop your garlic and anchovies. Please please PUHLEASE don’t skimp out on the anchovy part. They give the dressing a salty-brine-y taste that can’t be substituted… in my book. If it grosses you out just pretend it’s bacon!

In a food processor add in the whole egg and extra yolk.

Teaspoon and a half of grainy Dijon mustard. Have you seen the Country Dijon on the shelf yet? A total must buy!

Then measure and add the lemon juice.

Secure the lid and turn that baby on.

In my aioli post I used grapeseed oil. But I wanted a more distinct olive-y oil flavor so for the dressing I’m using a light olive oil. Drizzle it ever so slowly, this part takes the longest and your hand may start to cramp, but you so can do it.

So above is the mayo “base”…

You don’t need the entire amount unless you are making a double batch of this dressing, so save half of it and use it another time… like on your burgers {YUM!}. If you’re stopping here then just be sure to season it with a 1/4 teaspoon of kosher salt or more.

Now just add in the chopped garlic and anchovy fillets.

The Worcestershire sauce…

Parmesan cheese and lots of fresh ground black pepper. Put the lid back on and let this baby rrrrip until it’s smooth.

And there you have it! Caesar dressing bay-bee!

For these freaking AHH-mazing sandwiches you’ll need slab bacon, the dressing, lettuce, tomato and grilled turkey.

To get nice flat strips of cooked bacon and not have to stand over a pan dodging hot grease, I like to bake them in a 400 degree oven for 20 minutes on a baking rack set in a sheet pan. Easy-peasy.

I also bought some turkey tenderloins, brushed them lightly with olive oil and sprinkled them with last of my Cajun seasoning. Slapped them on the grill for about 8-10 minutes and then just sliced them up. Oh and you’ll need bread too.

Slather on as much or as little of the Caesar dressing on to a slice of bread.

Top that with slices of grilled turkey.

Crispy Bacon… you see where this is going don’t you.

Tomato.

Lettuce… bread… ohhhh my.

I have no words.


Creamy Caesar Dressing + Caesar BLT Club Sandwich

This Caesar dressing is super easy and turns this BLT into a work of art!

Yield: 4-6 servings

Prep Time: 15 Minutes prep for the dressing, 10 minutes for the sandwich

Cook Time: 0 minutes for the dressing, 20 minutes for the sandwich

Total Time: 45 minutes

Ingredients:

For the Dressing:

1 whole Egg plus 1 Egg Yolk

1-1/2 teaspoons Grainy Dijon Mustard

2 teaspoons Lemon Juice

1 cup Extra Light Olive Oil

2 small Garlic Cloves, peeled and roughly chopped

1 to 2 Anchovy Fillets, roughly chopped

1 teaspoon Worcestershire Sauce

1/4 cup Freshly Grated Parmesan Cheese

1/4 teaspoon Fresh Ground Black Pepper

Kosher Salt, if needed

For the Sandwich:

12-16 slices of Applewood Slab Bacon, fully cooked

1 package Turkey Breast Tenderloins

Cajun Seasoning, to taste

Olive Oil

1 Tomato, sliced thin

Torn Romaine Lettuce Leaves

8-12 slices of a sturdy Whole Grain Bread

1 recipe for Creamy Caesar Dressing

Directions:

Start by placing the whole egg and egg yolk in a mini food processor. Add the mustard and lemon juice.

Place the lid on tight and turn the processor on. Slowly drizzle in the olive oil in a thin stream.

Remove half of the mayo and reserve for another use.

To the remaining half cup of mayo in the processor add in the garlic, anchovies, Parmesan and black pepper.

Replace lid and turn on until smooth. Taste for salt {I find that depending on the anchovies will determine if you need to add more salt or none at all.}

Refrigerate until ready to use, tastes best after a couple hours in the fridge.

For the Caesar BLT Club:

Lightly brush the turkey breast tenderloins with olive oil. Sprinkle with desired amount of Cajun {or favorite seasoning of your choice} and grill over medium-high for 8-10 minutes, or until fully cooked.

Slice into medallions when the turkey has cooled slightly.

Slather one side {or both} of a slice of bread.

Top with sliced grilled turkey, bacon, tomato, lettuce and the remaining piece of bread.

Serve with your favorite potato chips and enjoy!