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BLTs with Caesar Mayo

Yield Makes 4 sandwiches
Time: 25 minutes.

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

Nutrition Information

  • calories 827
  • caloriesfromfat 66 %
  • protein 19 g
  • fat 61 g
  • satfat 13 g
  • carbohydrate 52 g
  • fiber 4.4 g
  • sodium 1858 mg
  • cholesterol 58 mg

How to Make It

  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.

  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.

  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.

  4. Note: Nutritional analysis is per sandwich.