It’s the kind of dish that brings back all my summer memories, because it was a once-a-year special sandwich my auntie always made for my mom’s birthday in July. If my memory serves me correctly, it always seemed to be the hottest day of the year, but the broiler would be on to roast those tomatoes, we’d all be filling the house with loud stories, and drinking fun, bubbly drinks, and eating way too many appetizers. Food is best shared, and this sandwich is the perfect symbol of that….it’s a giant sandwich that you slice and eat together, and it’s everything a good sandwich should be: crunchy, salty, saucy and messy.

This version is not my auntie’s special recipe (that one remains with her!) but this version features a lemony caesar dressing, and crispy prosciutto for the perfect, easy backyard meal. Try it this weekend and who knows….it might become your new long weekend tradition!

Recipe

Caesar Salad Sandwich with Tomatoes and Crispy Prosciutto

Ingredients

Large French loaf
6 slices prosciutto
1/4 cup grated parmesan
1/4 cup shaved parmesan
Juice of a lemon
1 tsp dijon mustard
1 tsp sugar
1/4 cup olive oil
4-5 cloves of garlic
1 head of romaine, washed, dried and chopped
1 cup grape tomatoes, sliced in half
salt and pepper

Directions

Slice loaf in half lengthwise, and place cut side up on a large baking sheet. Brush with a bit of olive oil. Toast in the oven on broil for 3-5 minutes…don’t let it burn!
Meanwhile, toss the tomatoes in 1-2 tsp of olive oil, salt and pepper. When bread is toasted, remove it from the baking sheet to a large platter, and arrange the tomatoes on one side of the baking sheet. Line up the prosciutto on the other side of the baking sheet and put back in the oven to roast (on broil) for 8-10 minutes. Again, keep an eye on it! Everyone’s broil setting is a little different, don’t let it burn!
Whisk dressing together in the bottom of a large bowl. Combine lemon juice, oil, 1/4 cup of grated parmesan, sugar, dijon, and garlic. Add salt and pepper to taste. Add romaine to the bowl and toss to coat. Arrange salad mixture on bottom half of the toasted bread.
When the tomatoes and prosciutto are done, remove them to a cooling rack or plate immediately after taking them out of the oven. Once cool enough, break the prosciutto into pieces. Add the crispy prosciutto, the roasted tomatoes and the remaining parmesan to the sandwich, finishing with a crack of black pepper. Place the top half of the loaf of bread on top.
As tempting as it might be to eat this yourself, this sandwich is much better shared! Slice into 1-2 inch sandwiches and serve immediately.