CookEat Recipe
Oyster Club Sandwiches
Thick golden toast filled with butter-fried oysters, crisp bacon, pale lettuce leaves and a little mayonnaise, trimmed and cut into triangles.
Method
Steps
Step 1
Keep the live oysters cold below 4°C and separate from the clean bread, lettuce and mayonnaise. Select twenty-four large sound oysters from a food supplier; the shells should be tightly closed or close when tapped. Open them just before cooking, remove shell fragments and thoroughly wipe the meats with a clean cloth. Keep raw shellfish tools separate from later cooked food and serving equipment.
Step 2
Season the oysters with the half teaspoon of salt and two saltspoons of ground white pepper, turning them lightly in their seasoning. Thoroughly heat the tablespoon of melted butter in a frying pan. Arrange the oysters beside one another in a single layer and fry briskly for about two minutes on each side as a guide, continuing as needed until each oyster reaches 74°C in its thickest centre. If necessary work in batches, allocating the same measured tablespoon of butter between them. Drain the cooked oysters on a clean draining surface.
Step 3
Broil the six very thin lean bacon slices for about one minute on each side as a guide, continuing as necessary until fully cooked and crisp without charring. Cut each cooked slice into two halves.
Step 4
Toast all twelve one-inch-thick bread slices golden, then lightly spread them with butter. Cover six lower toasts with the cooked oysters, distributing all twenty-four among them. Lightly season with fine salt and a very little white pepper, then place both halves of one bacon slice over each filled toast.
Step 5
Wash the six white inner lettuce leaves and drain thoroughly. Keep the finished mayonnaise sauce cold until needed. Spread a very little of that finished mayonnaise over each leaf, lay the leaves over the oyster-and-bacon fillings and close with the six remaining toasts.
Step 6
Gently flatten the sandwiches by hand, neatly trim the crusts all around and cut each into two triangular halves. Arrange on a warm oven-safe serving dish and warm briefly in a preheated 180°C conventional oven, using the two minutes as a guide. Serve immediately. This finish does not replace cooking the oysters and bacon or permit warm holding.
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