2008 Delicious Living Reader Recipe Contest: RUNNER UP, Entrees
Serves 6 / With an excellent mix of flavors and textures, this unique but easy sandwich would be great for a picnic or summer dinner.
1 12-ounce loaf soft French or Italian bread
1 8-ounce tub Organic Valley Cream Cheese Spread
3 teaspoons Cajun or Creole seasoning, divided
1/4 cup mayonnaise
2 teaspoons cider vinegar
2 teaspoons hot sauce
1/4 teaspoon salt
1 1/2 cups shredded carrots
1/3 cup thinly sliced red onion
1/4 cup corn oil
1 cup corn meal
1 cup Crown Prince Natural Whole Boiled Oysters
2 ounces baby arugula or mixed greens (3 cups packed)
1. Halve bread loaf horizontally and place cut side up. In a small bowl blend together cream cheese and 1 teaspoon Cajun or Creole Seasoning. In a medium bowl, whisk together mayonnaise, cider vinegar, hot sauce, salt, and pepper to taste. Stir in shredded carrots and red onion. (Both cream cheese and carrot slaw can be made one day ahead.)
2. Heat oil in a skillet over medium-high heat. In a medium bowl, mix corn meal and remaining 2 teaspoons Cajun or Creole seasoning. Drain and rinse oysters. Toss drained oysters corn meal mixture. With a slotted spoon, remove 6–8 oysters from corn meal, shaking off excess. Pan fry in hot oil till golden. Repeat with remaining oysters.
3. Arrange fried oysters on bottom of split loaf. Spread top of loaf heavily with cream cheese mixture. Mound carrot slaw and arugula on top of oysters. Cover sandwich with top loaf, cut into equal pieces and serve.