Best Oyster Loaf Sandwich Recipes

OYSTER LOAF SANDWICH

Steps:

• To make the tartar sauce: (see note above for short cut) Place yolks (or egg beaters), 1 tablespoon oil, lemon juice, mustard and cayenne in food processor or blender and blend or process to combine. With machine running add the remaining oil (7 tablespoons) and process until thick. Transfer tartar sauce to a small bowl and stir in remaining sauce ingredients (green onions - salt. (*sauce can be prepared two days ahead and refrigerated).
• To prepare bread for sandwiches: using a long serrated knife, cut loaves in half length-wise. Remove centers from each half, leaving a 1-inch shell. Place bread centers in clean processor or blender and using on/off turns, process until crumbs are fine. Transfer to pie dish or medium bowl and stir in dry breadcrumbs.
• To prepare oysters: set up three pie dishes or bowls for dipping. Pie dish 1: whisk eggs and milk together in dish, set aside. Pie dish 2: pour in flour and set aside. Pie dish 3: bread crumbs.
• Season oysters with salt and pepper and then dredge in flour, patting off excess, dip in egg mixture and then roll in the breadcrumbs. Repeat for all oysters (or see note above and use other or a combination of shell fish) and then refrigerate for 20-30 minutes.
• Preheat oven to 350°F.
• Place bread halves on cookie sheet and bake for 15 minutes or until golden brown.
• Heat oil in skillet or deep fryer to 375°F.
• Deep fry oysters in batches until crisp and golden brown, turning occasionally (3-5 minutes). Remove with slotted spoon and drain on paper towels.
• To make sandwiches: spread the tartar sauce (see note above in description) on insides of each bread half, sprinkle with lettuce over the bottom halves and then top with tomato slices and finally top with oysters. Cover loaves with top halves of the bread. Cut each loaf into thirds.

CREATIVE OYSTER LOAF

Steps:

• In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.

SAN FRANCISCO OYSTER LOAF

Steps:

• Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
• Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
• Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
• Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
• Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
• Serve hot.

CHESAPEAKE OYSTER LOAF

Steps:

• Preheat oven to 350°F.
• Cut top crust of bread off and scoop out inside.
• Butter 1/3 of the scooped out bread and toast in the oven.
• Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
• Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
• Slice and serve hot.

OYSTER PO' BOYS

Steps:

• Make chipotle mayonnaise:
• Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
• Fry oysters:
• Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
• While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
• Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
• Assemble sandwich:
• Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.