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Caesar Salad Sandwich

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  • 1 pt Cherry tomatoes; halved
  • 1/2 c Olive oil; plus
  • 3 tb Olive oil
  • 1 tb Balsamic vinegar
  • 3/4 ts Salt; divided
  • 1/4 ts Freshly-ground black pepper; divided
  • 1 Garlic clove; pressed
  • Juice of 2 lemons
  • 3 Anchovies; rinsed and chopped
  • 1/2 ts Dijon mustard
  • 1 lb Loaf rustic bread
  • 2 oz Parmigiano-Reggiano; shaved as thin as
  • Possible
  • 1 Head romaine lettuce leaves


Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss to coat. Spread the tomatoes, cut-side up on the prepared pan, and bake until soft, wrinkled, and starting to dry but still juicy, about 1 hour. Remove from oven, and set aside to cool. Raise oven temperature to 375 degrees. In a small jar with a lid like an empty mustard jar, combine the garlic, lemon juice, anchovies, 1/2 cup olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon mustard. Tighten the lid, shake well; set aside. Slice the loaf of bread open lengthwise leaving a hinge on one side, and remove most of the crumb so there is more crust than bread. Place in the oven, and toast until golden, about 6 minutes. Drizzle a small amount of dressing over bread; toss remaining dressing with romaine about half the cheese, and pepper to taste. Arrange romaine on bottom half of bread, sprinkle tomatoes and remaining cheese over romaine, and close sandwich. Slice crosswise into six 2-inch sandwiches; serve. Makes 6 servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - "
Per serving: 235 Calories (kcal); 25g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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