Preheat the oven to 250 degrees F.
For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg
yolks, lemon juice
in a food processor
and puree. While pureeing, slowly drizzle
in the olive oil until completely emulsified. Add more salt and pepper to taste.
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.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.