Oh boy, this is going to be a good one! Sandwiches hold a special place in the world of food and most households. They form quick meals when we are in a hurry. They travel well when we are going on a picnic, and for some of you, sandwiches offer an inexpensive quick lunch before your next meeting at work.
For me, sandwiches are an excellent way of utilizing leftovers. Nothing beats a Thanksgiving sandwich. You know the kind made with the leftovers from Thanksgiving dinner. A sandwich filled with oven roasted turkey, cranberry sauce, stuffing, and maybe a little bit of gravy.
Mmmmm, I just had chills going down my spine and even though I ate breakfast this morning suddenly I find myself starving for a turkey sandwich.
Today’s Oyster Po Boy recipe is a doozy. If you are not a fan fresh shucked oysters, frying them will help you stuff your face with the wonderful mollusk. Fried oysters are perhaps one of the world’s greatest joys. It gets better, take some fried oysters put them inside a freshly baked roll that has been coated with chipotle aioli. Then top the oysters with onion relish cole slaw.
Just like the Thanksgiving turkey sandwich I mention before, this sandwich will become one of your personal favorites.
Ingredients
- 12 oysters, shucked and rinsed in salt water
- ¼ cup flour
- ½ teaspoon paprika
- 1 egg, beaten
- Panko
- Oil for frying
- 1 onion, thickly cut and sautéed till soft with oil and 2 teaspoons of sugar
- Chipotle Aioli
- 4 large Portuguese or kaiser buns
- 2 cups cabbage, thinly sliced
- 1 carrot, grated
- 2 tablespoons onion, finely minced
- 1 tablespoon sesame oil
- 1 teaspoon light miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons sesame seeds, toasted
Get the rest of the recipe at The Endless Meal
Photo source: @thefattyfileshttps
