It might be the world's most famous (and overplayed) salad, but experiment with the ingredients a little and it makes a killer summer sandwich. Lightly rub a ciabatta roll or foccacia wedge with olive oil and roast in a 450° F oven until crispy. Meanwhile, mash a garlic clove and a pinch of salt with the side of your knife until it's a paste; hit it with a heavy squirt of fresh lemon juice and Worcestershire sauce; and then mix the paste into 1 cup mayo, to taste. Chop some crunchy romaine lettuce into a chiffonade (stack the leaves, roll them up like a cigar, then slice into thin strips), season with salt and pepper, and dress with a little bit of the garlic mayo. Slice open the bread, spread more garlic mayo on both halves, and add a mound of the lettuce. Top evenly with two roughly chopped anchovies. Use a vegetable peeler to generously shave on Parmesan cheese. Top with a fried egg, and go to town.
Photograph by Nick Ferrari
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