Ingredient: French or Italian bread loaves, slit lengthwise with 'square ends'

I have always had a love for sandwiches, not sure why … just do. Submarine, sub, grinder, hero, hoagie … there are many names for a sandwich on a length of Italian bread split horizontally and filled with cold cuts, cheese, veggies and dressing.

The classic oyster po’ boys make the most of briny, salty oysters. If you’re not familiar with this sandwich, it originated in New Orleans in 1929 as a way to feed the striking workers. Credit goes to brothers Clovis & Bennie Martin, streetcar conductors-turned-sandwich-shop owners who made it their duty to help out striking streetcar conductors by giving them free sandwiches. The strikers were called ‘poor boys’ (New Orleans shortens everything, so it got shortened to po’ boy). The brothers’ generosity earned thousands of new fans, and the sandwich with its new name, became of symbol of the city’s heart & soul.

The original po’ boy was filled with breaded, fried oysters or shrimp. Some common variations include crab, catfish, crawfish, spicy sausage, fried chicken and shredded seasoned beef. Seafood and chicken po’ boys are made with breaded and deep fried ingredients, but if deep frying is not your thing, oven baked is the closest technique to achieve the crunchy, deep-fried texture.

Brion & I like this combo because the avocado brings out the sweetness in seafood. Oysters coated in cornmeal make a savory sandwich and a perfect meal. It’s portable, it’s filling and there are endless possibilities.

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Oyster, Bacon, Tomato & Avocado Po'boys

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Rating: 5
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Course

Lunch

Cuisine

American

Keyword

oyster, bacon, tomato & avocado po'boy

Servings

MetricUS Imperial

Ingredients

• 8-12 strips bacon, cooked until crisp
• 1 cup cornmeal
• 1 Tbsp salt or to taste
• 1/2 tsp black pepper
• 1 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 3/4 tsp EACH dried thyme, rosemary, oregano & chili powder
• 12 large oysters, shucked
• 1 cup flour
• 2 egg whites, slightly beaten
• 1 large tomato, thinly sliced
• 1-2 large avocados, thinly sliced If you prefer, use guacamole instead.
• Spicy Mayo, Ranch Dressing or Tartar Sauce for serving Use 'sauce' of your own choice for serving.
• 4 - 8-inch lengths French or Italian bread loaves, slit lengthwise with 'square ends' Traditional po' boy loaves are airy, long French breads that are not too dense.

Course Lunch Cuisine American Keyword oyster, bacon, tomato & avocado po'boy Servings MetricUS Imperial Ingredients 8-12 strips bacon, cooked until crisp 1 cup cornmeal 1 Tbsp salt or to taste 1/2 tsp black pepper 1 Tbsp smoked paprika 1 Tbsp garlic powder 1 Tbsp onion powder 3/4 tsp EACH dried thyme, rosemary, oregano & chili powder 12 large oysters, shucked 1 cup flour 2 egg whites, slightly beaten 1 large tomato, thinly sliced 1-2 large avocados, thinly sliced If you prefer, use guacamole instead. Spicy Mayo, Ranch Dressing or Tartar Sauce for serving Use 'sauce' of your own choice for serving. 4 - 8-inch lengths French or Italian bread loaves, slit lengthwise with 'square ends' Traditional po' boy loaves are airy, long French breads that are not too dense.

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet, fry bacon until crispy but not hard. Drain on paper towel until ready to use.
2. In a small bowl, whisk together cornmeal & spices; set aside.
3. Gently dredge oysters in flour then in egg whites & lastly in cornmeal/spice mixture. Cover breaded oysters & refrigerate until ready to bake. Prepare tomato, avocados (guacamole) & bread.
4. Preheat oven to 375 F.
5. Remove oysters from refrigerator, spray a baking sheet with cooking spray & carefully place oysters on it so that they are not touching each other. Bake for 15 minutes until crispy & cooked.
6. Spread bread 'pieces' with your choice of dressing. Divide oysters between bottom halves, followed by avocado, bacon & tomato. Place top halves of the bread over the fillings & press lightly. Serve immediately.