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

Instructions

1. Preheat the oven to 250 degrees F.
2. 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.
3. Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill.
4. Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside.
5. 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.
6. 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.