Oyster Po’Boy Sandwiches

Oyster Po’Boy Sandwiches

• 1 unsliced loaf French bread
• Unsalted butter
• 2 dozen oysters, fried in 1 cup cornmeal with 1/4 teaspoon salt,
• 1/4 teaspoon cayenne pepper and 1 teaspoon baking powder added

• Pickle slices, dill or sour Slice the French bread in half lengthwise. 
• Scoop out the inside of the bottom half and toast the shell. 
• Butter inside generously and keep warm.
• Fry oysters as directed in this recipe; drain. 
• Place in the bread shell. 
• Top with the pickle slices.
• Place the top back on the loaf and warm the loaf in the oven.

Slice into 4 servings.