Oyster, Bacon, Tomato & Avocado Po’boys

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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Ingredients
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Ingredients
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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.

Pan Bagnat – The French Picnic Sandwich

HAPPY LABOR DAY!

Can you believe it — Labor Day Weekend already! In our part of the world it signals the last of those coveted summer days. Celebrated in Canada as a national statuary holiday week-end. With the many picnics, gatherings and what have you, this specialty sandwich came to mind.

The ‘pan bagnat’ originated in Nice, a city in the south of France that borders the Mediterranean. The name translates to ‘wet bread’ due to the fact that the traditional sandwich is filled with a ‘Nicoise’ salad. This salad generally consists of leafy greens, olives, hard cooked eggs, with the main proteins being tuna fish and anchovies. It is then dressed with a Dijon vinaigrette.

Although it is typically a French sandwich, it is enjoyed by people all over the world. Overtime, many variations to the classic pan bagnat have been made. For those not fond of fish, ham, chicken and salami are good alternatives. For the vegetarian, artichoke hearts, raw peppers, steamed green beans and shallots. The bread used is usually a round, hearty artisian style bread so that the texture is both crusty and chewy.

To make the sandwich, the center of the loaf is scooped out and the filling is layered inside. It is then refrigerated for at least 2 hours or overnight before slicing and serving. Once the flavors all meld together the taste is incredible, the perfect sandwich for a crowd.


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Pan Bagnat - The French Picnic Salad

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Instructions
  1. Slice the bread in half horizontally. Remove some of the soft interior from both halves; removing MORE from the bottom half than the top. Brush interior of both halves with 2 Tbsp of the olive oil. (If you prefer, you can use mustard/mayo instead)

  2. Layer the meat & cheese inside the bottom half of bread loaf. Begin with ham followed by salami, chicken & cheese. Layer the tomato slices on top of the cheese, followed by the iceberg lettuce Drizzle the remaining 2 Tbsp of olive oil & the vinegar over the lettuce. Season with salt & pepper.

  3. Place the top half of the bread on the lettuce & press down lightly. Tightly wrap the sandwich in 2 layers of plastic wrap & refrigerate for at least 2 hours or up to 1 day. Sit something heavy on top.

  4. Unwrap the loaf; using a long, serrated knife, cut the loaf into 8-10 wedges.