Grilled Caesar

2 tablespoons lemon juice
2½ tablespoons mayonnaise
3 medium garlic cloves, minced to paste, divided
¼ teaspoon Worcestershire sauce
Salt and ground black pepper
9 tablespoons pure olive oil, divided
½ cup grated Parmesan cheese, ¼ cup finely grated, ¼ cup coarsely grated or shaved
3 baby romaine hearts, halved
12 slices bread, cut on the diagonal

Whisk lemon juice, mayonnaise, 1 garlic clove, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in 5 tablespoons oil to make a creamy dressing, stir in finely grated Parmesan and set aside.
Heat gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire.
Meanwhile, mix remaining 2 garlic cloves with remaining ¼ cup of oil; lightly brush cut sides of Romaine hearts and both sides of bread slices with oil. Place Romaine hearts, cut sides down, and bread on hot rack; leaving lid up grill, turning bread slices once and leaving Romaine in place until impressive grill marks form, about 5 minutes.
Place a couple of bread slices on each serving plate; top with a Romaine heart, drizzle with dressing, sprinkle with coarsely grated or shaved Parmesan and serve.