In this Caesar BLT Club Sandwich grilled turkey, bacon, lettuce and tomato and sandwiched in between Caesar dressing slathered slices of bread.

Caesar BLT Club Sandwich l

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.

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.


  • egg plus an egg yolk
  • grainy dijon mustard
  • fresh lemon juice
  • extra light olive oil
  • garlic cloves
  • anchovy fillets
  • Worcestershire sauce
  • Parmesan cheese
  • freshly ground black pepper
  • kosher salt

In a food processor add in 1 whole egg and 1 egg yolk.

Then ass 1-1/2 teaspoons grainy Dijon mustard. Have you seen the Country Dijon on the shelf yet? A total must buy!

Measure and add 2 teaspoons 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 1 cup extra light olive oil 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 2 small garlic cloves and 1 to 2 chopped anchovy fillets.

1 teaspoon Worcestershire sauce.

1/4 cup grated Parmesan cheese and 1/4 teaspoons freshly ground black pepper. Put the lid back on and let this baby rrrrip until it’s smooth.

And there you have it! Caesar dressing!

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

For the bacon:

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.

Then top that with slices of grilled turkey.

Next, crispy bacon.

And then slices of tomato.

Caesar BLT Club Sandwich l

Next, lettuce and more bread.

Caesar BLT Club Sandwich l

I have no words. SO good!

Enjoy! And if you give this Caesar BLT Club Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Caesar BLT Club Sandwich l

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Yield: 6 servings

Caesar BLT Club Sandwich

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



  • 1 large egg
  • 1 egg yolk
  • teaspoons grainy Dijon mustard
  • 2 teaspoons lemon juice
  • 1 cup extra light olive oil
  • 2 (small) cloves garlic, peeled and roughly chopped
  • 1 to 2 anchovy fillets, roughly chopped
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 teaspoon freshly ground black pepper
  • kosher salt, if needed


  • 1 pound bacon, cooked until crispy
  • pounds turkey breast tenderloins
  • Cajun seasoning, to taste
  • olive oil
  • 1 tomato, sliced thin
  • romaine lettuce leaves, shredded or torn
  • 12 slices sturdy whole grain bread



  • 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.


  • 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!
Serving: 1g, Calories: 1309kcal, Carbohydrates: 33g, Protein: 31g, Fat: 117g, Saturated Fat: 37g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 62g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 669mg, Potassium: 190mg, Fiber: 4g, Sugar: 3g, Vitamin A: 299IU, Vitamin C: 4mg, Calcium: 111mg, Iron: 2mg