The Big-Ass Turkey Caesar Sandwich
- prep time 0 min
- total time 0 min
- serves 24
12 egg yolks
2 ½ tablespoons garlic, chopped
1 tin whole anchovy fillets (120-gram tin)
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 cups extra virgin olive oil
2.7 kilograms turkey breast
6 russet potatoes
48 slices bread
1 kilogram Parmesan cheese, shredded
72 leaves Romaine lettuce
1. Juice lemons into food processor and add egg yolks, garlic, anchovies, Worcestershire sauce, Dijon, salt, and pepper. Turn food processor on and add olive oil at a slow drizzle until completely emulsified. Adjust salt/pepper to taste.
2. Slow roast turkey breast at 250 degrees Fahrenheit until turkey reaches an internal temperature of 155 degrees Fahrenheit. Cool in the refrigerator. Slice and grill.
3. Hand cut potato to 1/4-inch strings. Blanch (fry) until 3/4 cooked. Cool, then flash fry until fully cooked.
4. Spread Caesar dressing on both sides of bread. Sprinkle approximately 3 tablespoons of fresh shredded Parmesan over both sides on top of Caesar dressing. Add 110 grams grilled turkey breast, 3 leaves of romaine lettuce, a heap of fresh cut fries and a sprinkle more Parmesan over the top.
5. Yield: 24 servings