Recipe courtesy of Big-Ass Sandwiches
The Big-Ass Turkey Caesar Sandwich
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 999
- Total Fat
- 71
- Saturated Fat
- 15
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 48
- Cholesterol
- 172
- Sodium
- 1143
- Total: 4 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 3 hr 30 min
Ingredients
2 1/2 tablespoons chopped garlic
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
12 egg yolks
Juice of 6 lemons
Two 2-ounce tins whole anchovy fillets
2 cups extra-virgin olive oil
One 6-pound turkey breast
Oil, for frying
6 russet potatoes, cut into 1/4-inch strings
48 slices bread
2 pounds 4 ounces Parmesan, shredded
72 leaves romaine lettuce
Directions
- Preheat the oven to 250 degrees F.
- For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg yolks, lemon juice and anchovies in a food processor and puree. While pureeing, slowly drizzle in the olive oil until completely emulsified. Add more salt and pepper to taste.
- Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill.
- Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside.
- Heat oil in a deep pot to 325 degrees F. Blanch the potatoes in the oil until three-quarters of the way cooked. Let cool. Heat the oil to 350 degrees F. Flash-fry the potatoes until fully cooked.
- Spread the Caesar dressing on one side of each bread slice, and then sprinkle about 3 tablespoons of Parmesan per sandwich on top. Add 4 ounces grilled turkey, 3 leaves romaine lettuce, a heap of potatoes and a sprinkle more Parmesan over the top for each sandwich.