Sandwich inspired by Picco Restaurant in Boston; dressing adapted from this recipe on Simply Recipes. Makes 4 sandwiches; can be multiplied (dressing makes enough for 10-12 sandwiches).
For the dressing:
2 tsp anchovy paste
2 small cloves garlic
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh flat-leaf parsley
3 scallions, white and green parts, roughly chopped
Juice of 1 lemon
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the sandwiches:
8-12 slices center-cut bacon (2-3 per sandwich, to taste)
8 slices rustic white or sourdough bread
4 leaves of romaine lettuce
2-3 medium, ripe tomatoes
In a blender, combine all ingredients for the dressing, and process until smooth. Set aside. (Can be made up to a week in advance, and stored in the refrigerator.)
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Set the bacon out in a single layer in the pan. When the oven is hot, place the pan in the oven, and cook for 12-15 minutes, until the bacon is as crisp as you like it. Remove from the oven, and drain the bacon on a plate covered with paper towels.
To assemble the sandwiches: Toast the bread in a toaster or on a panini press. Set out the 8 slices on the counter. Slather all of the slices with dressing. Top 4 of the slices with lettuce, bacon, and tomato. Close the sandwiches, cut in half with a serrated knife, and serve.