Grilled Caesar Salad Sandwich.                 

In Southampton, N.Y. there used to be a sweet little magazine store named Silber's.  The proprietors sold a variety of international magazines and periodicals.  In the back of the shop they had a luncheon area.  There also existed an old soda fountain counter from days gone by. 

Ifrequented Silber's establishment often and would always order and Egg Cream Soda and a Grilled Caesar Salad Sandwich.  

The famous sandwich was an open faced grilled sandwich.  A crusty slice of French Bread  was lightly toasted.  Then whole luscious Romaine lettuce leaves were dredged in the most glorious Caesar salad dressing. 

They were mounded on top of the toasted French bread and then covered with a few thin slices of Prosciutto.  The Prosciutto was then layered with  slices of Gruyere Cheese.  The sandwich was then placed underneath a hot broiler for a few moments until the cheese melted.  This is one of the most delicious sandwich creations I have ever had.  I still remember the Silber's minding the store and their famous sandwich from nearly 25 years ago.  This recipe makes two open faced sandwiches.                        

Ingredients For Caesar Salad Dressing:  
Anchovy Filets-1, 2 oz. can drained. 
Olive Oil-6 tablespoons. 
Fresh Lemon Juice-3 tablespoons. 
Dijon Mustard-2 teaspoons. 
Egg-1 whole. 
Salt-1/2 teaspoon. 
Freshly Ground Black Pepper-1/2 teaspoon.  
Garlic-1 clove peeled and minced. 
Worcestershire Sauce-1/2 teaspoon. 
Red Wine Vinegar-1tablespoon.                                            
Additional Sandwich Ingredients: 
Prosciutto-10 pieces thinly sliced.  
Romaine Lettuce-10 crisp leaves left whole, cleaned and spun dry.  Gruyere Cheese- 1/2  lb. thinly sliced or grated.  
French Bread-2 long slices, lightly toasted.            

Instructions: 
Place the anchovy filets in a small bowl.  Crush the filets to create a fine paste.  Add in all the other salad dressing ingredients.  Whisk until well combined.  Place the toast slices under a broiler for a few minutes until lightly golden.  Toast both sides and set aside.  Place the cleaned lettuce leaves in a large bowl and spoon the Caesar Salad dressing over them.  Toss until the leaves are well coated.  Place the leaves on the toast length wise.  Lay the slices of Prosciutto on top of the lettuce.  Sprinkle the Gruyere Cheese on top of the Prosciutto and dust with some freshly ground black pepper.  Place the sandwiches under a hot broiler for about 2 minutes until the cheese melts.  Serve immediately with a fresh fruit slices on a luncheon plate.  Enjoy your sandwich with a lovely glass of your favorite wine.