Grilled Caesar Salad Sandwich

Serves 4

30 minutes or fewer

Unlike most lettuces, firm hearts of romaine stand up beautifully to the heat of the grill as they develop smoky flavor. This is a knife-and-fork sandwich.

Ingredients:

Vegetable oil, for brushing grill
3 ½ Tbs. nonfat plain Greek yogurt
2 Tbs. fresh lemon juice, divided
1 Tbs. low-fat mayonnaise
3 tsp. Dijon mustard, divided
1 tsp. vegetarian Worcestershire sauce
3 Tbs. grated Parmesan cheese, plus 1 oz. for shaving into curls
1 ½ Tbs. olive oil
2 romaine hearts, each halved
4 large slices crusty Italian bread (½-inch thick)
1 clove garlic, halved

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Directions:

1. Brush grill grates with oil, and preheat grill to medium. 

2. Whisk together yogurt, 1 Tbs. lemon juice, mayonnaise, 1 tsp. mustard, and Worcestershire sauce in bowl. Stir in 3 Tbs. Parmesan; season with pepper.

3. Whisk together olive oil, remaining 1 Tbs. lemon juice, and remaining 2 tsp. mustard in separate bowl. Brush oil mixture over romaine halves. Grill 6 minutes, turning once, or until brown around edges. Transfer to platter. 

4. Grill bread 1 minute on each side. Rub garlic halves over toast slices. Spread yogurt mixture on toast slices, and top with grilled romaine halves. Shave Parmesan curls over top.