The BOLT Sandwich

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Makes 2 sandwiches

4 slices of white country bread, toasted or grilled
4 tablespoons mayonnaise, mixed with1 tablespoon Creole seasoning
4 slices bacon, cooked until crispy and drained
2 large slices of tomato
Butter lettuce
16 shucked oysters in their liquor
2 cups cornmeal
½ teaspoon salt
Fresh ground black pepper
High smoke point canola oil for frying

Prep the sandwiches before frying the oysters. On the bread, layer the Creole mayonnaise, lettuce, tomato and bacon. In a cast-iron skillet, heat enough canola oil to deep fry the oysters (about 2 inches) to 375 degrees. Meanwhile, drain but do not rinse the oysters. Add the salt and pepper to the cornmeal, and dredge the oysters in it. Fry, in batches if necessary, for 2 to 3 minutes, until golden brown. Remove to drain on paper towels, divide between the sandwiches and serve immediately.

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