A caesar salad is a bit like a bacon and egg sandwich in salad form, so what if we just turned that sandwich-in-salad-form back into a sandwich?

INGREDIENTS

• 2 tbsp olive oil (or butter)
• 2 garlic cloves, bruised
• 4 bacon rashers, rind removed, halved
• 2 thin slices soft white bread, crusts removed
• 4 thick slices soft white bread
• softened butter, for the bread
• 1 head baby cos lettuce, leaves separated
• 3 hard-boiled eggs, peeled and sliced

Caesar sandwich dressing

• 2 anchovy fillets, roughly chopped
• 1 tsp Dijon mustard
• ½ cup Japanese mayonnaise
• ½ tsp Worcestershire sauce
• 2 tbsp sour cream
• ¼ cup freshly grated parmesan, plus extra to serve
• freshly ground black pepper, to serve

METHOD

1. Heat a medium frying pan over medium heat, add the oil (or butter) and the bruised garlic cloves and fry the bacon until crisp. Remove from the pan.
2. Fry the crustless bread slices in the remaining oil (or butter) and rendered bacon fat until crisp and browned. Remove from the pan. Discard the garlic.
3. Mix together the ingredients for the dressing.
4. Butter the remaining bread slices and assemble the sandwiches. From the bottom up: buttered bread, bacon, egg slices, fried bread "crouton", then lettuce. Generously spread a slice of bread with the dressing, season with black pepper and place on top of the lettuce. Wrap the sandwiches, cut in half and serve with a little extra parmesan, if you like.

Makes 2 sandwiches

This recipe is from episode three of Good Food Kitchen season 2, screening on 9Now.