BLTs with Caesar Mayo--I think I am in Sandwich Heaven!

Flipping through June's Sunset Magazine, one recipe immediately caught my eye, BLTs with Caesar Mayo. OK, Yum! I love the occasional bacon, lettuce and tomato sandwich and have a great passion for Caesar salads, so combining them into one sounded like the perfect idea. The hefty 827 calories listed per sandwich was a bit daunting so I did lighten it up just a little, but I left it mostly intact as sometimes we all need a little indulgent goodness now and then. Trust me, if you are going to indulge in a sandwich, this one is the way to go!  (BTW--Sunset recommends pairing this sandwich with a dry rosé to match the juiciness and acidity of the tomatoes)

BLTs with Caesar Mayo

Sunset Magazine, June 2009

(Makes 4 Sandwiches)

8 slices applewood-smoked bacon (about 3/4 lb)

1 cup mayonnaise

1/4 cup shredded Parmesan cheese

3 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 medium garlic clove

1 drained canned anchovy fillet

1/2 tsp each salt, freshly ground black pepper and Worcestershire 

8 large slices crusty bread

2 large ripe red tomatoes, sliced

about 1/4 tsp coarse sea salt

4 large romaine lettuce leaves

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

Notes/Results: This is like a little slice of heaven in a sandwich! Wow--is it GOOD! The Caesar dressing really enhances but doesn't over-power the other ingredients. I reduced the recipe to make just enough for two sandwiches because I didn't want to indulge too much! I used a great thick cut, peppered bacon from Whole Foods that is antibiotic and nitrate free and baked it on a rack over a sheet pan in the oven and then blotted it very well with paper towels. For the dressing, I used a combo of light mayo and non-fat Greek yogurt as with the seasoning, Parmesan, lemon juice and anchovy, it is so flavorful, you don't miss anything and shave off a good amount of fat and calories. I spread just one side of the bread with it too, and with the thick cut tomatoes, the sandwich was so juicy it didn't need more. For bread, I used a crusty, rustic multi-grain boule from a local bakery. My tomatoes and baby romaine were fresh from the farmer's market and perfect. So is there anything that could make this sandwich better?  Yes there is! The next day, I brushed the bread very lightly with olive oil, grilled it and then added some thin slices of local avocado. Utter perfection! Try this with great, fresh ingredients and you too will find "sandwich heaven!"