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1
For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined.
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2
For the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt.
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3
Sweat the aromatics for 5 minutes.
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4
Add the pickling liquid and wine, and bring to a simmer.
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5
Add the clams and cover until the clams open, 5 minutes.
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6
Remove the clams and set aside.
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7
Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed.
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8
Add some black pepper and reduce the cooking liquid slightly.
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9
Add the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy.
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10
Remove to a paper-towel-lined plate and crumble.
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11
Reserve 2 tablespoons of the bacon grease in the pan.
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12
Add the remaining 1/2 cup panko into the same saute pan and toast over medium-low heat until the breadcrumbs are crispy and lightly browned.
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13
For the sandwich build: On a slice of baguette, spread some of the lemon parsley mayo and pile a generous amount of the clams casino mixture on top.
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14
Garnish with crumbled bacon, toasted panko, cherry pepper slices and parsley leaves before serving.
