Caesar BLT Club with Homemade Caesar Dressing

Start by placing the whole egg and egg yolk in a mini food processor. Add the mustard and lemon juice.

Place the lid on tight and turn the processor on. Slowly drizzle in the olive oil in a thin stream.

Remove half of the mayo and reserve for another use.

To the remaining 1/2 cup of mayo in the processor, add in the garlic, anchovies, Parmesan and black pepper. Replace lid and turn on until smooth. Taste for salt (I find that the saltiness of the anchovies will determine if you need to add more salt or none at all.)

Refrigerate until ready to use. Tastes best after a couple hours in the fridge.

For the sandwich, lightly brush the turkey breast tenderloins with olive oil. Sprinkle with desired amount of Cajun (or favorite seasoning of your choice) and grill over medium-high for 8-10 minutes, or until fully cooked.

Slice into medallions when the turkey has cooled slightly.

Slather dressing on one side (or both) of a slice of bread. Top with sliced grilled turkey, bacon, tomato, lettuce and the remaining piece of bread.

Serve with your favorite potato chips and enjoy!