1 Foccacia bread
4 tbsp mayonnaise
1 tbsp olive oil
50g parmesan cheese, freshly grated
Juice of ½ lemon
4 anchovy fillets, chopped into pieces (optional)
1 garlic clove, peeled
Sea salt and black pepper
A large handful cos lettuce leaves
8 slices cold Golden Turkey breast
1 ripe avocado, peeled and cut into slices
A few shavings parmesan, to finish
Cut the bread into quarters, then cut each quarter in half horizontally.
In a bowl add the mayonnaise, olive oil, parmesan, lemon juice and anchovies (if using). Finely grate the garlic clove into the mayonnaise mixture, season with a little sea salt, if necessary (the anchovy is salty), and black pepper. If you prefer the dressing a little runnier, add more oil.
To make the sandwiches, spread the caesar dressing onto the bottom of the foccacia quarters, then layer up the sandwich with the torn cos lettuce leaves, more caesar dressing, slices of golden turkey breast and avocado slices. Finish off the top of the sandwich with a little more dressing, shavings of parmesan and a good amount of black pepper. Top with the remaining focaccia quarters and serve with homemade potato wedges.
The caesar dressing can also have chopped chives added to it or spring onion
You can also add a good dash of Worcestershire sauce to the dressing
If you don't want to make potato wedges, a good handful of potato chips are also delicious or a tomato and basil salad.
Recipe and image by award-winning Chef Rachel Green and reproduced by kind permission of Traditional Farmfresh Turkey Association.