2 sourdough baguette lentos, cut in half and toasted
For the Caesar dressing
80g mayonnaise
2 anchovies, roughly chopped
1 small garlic clove, grated
25g Italian hard cheese, grated, plus 1tbsp extra to serve (optional)
2tsp lemon juice
Method
Put the sobrasada in a frying pan set over a medium heat and cook for 3-4 minutes until the sobrasada is very hot and there is a pool of orange oil in the pan. Lift the sobrasada gently from the pan using tongs or a spoon, leaving around 2tbsp of the orange oil in the pan, and keep the sobrasada warm. Add the panko crumbs to the pan, season with a little salt and toss until coated. Cook for a minute or so until crisp, then drain on kitchen paper and set aside.
For the Caesar dressing, put the mayonnaise, anchovies, garlic, grated cheese and lemon juice in a mini food processor (or in a bowl and use a stick blender) and whizz until combined. Loosen with 1-2tbsp water until the dressing has the consistency of single cream. Set aside.
Bring a pan of water to the boil, gently drop in the eggs in their shells and cook for 2 minutes 20 seconds. Drain and run under cold water for 2 minutes and then leave to cool. Carefully peel the eggs and cut in half. Heat the grill until veryhot and grill the ham slices until crisp. Toss the lettuce with just enough dressing to coat.
Spread the toast with the warm sobrasada. Top with the dressed lettuce, eggs and crispy ham. Scatter the breadcrumbs and extra grated cheese, if using, over to serve.
Recipes by Liz Franklin, food styling by Charlotte Jenkinson, photography by Angela Dukes
