Special equipment: a deep-fry thermometer
For the remoulade: Whisk together the mayonnaise, cilantro, mustard, soy sauce, sambal oelek, lime juice, shallot and 1/2 teaspoon salt in a medium bowl until thoroughly combined. Refrigerate in an airtight container for up to 4 days. This is best when made the day before serving.
For the pickled slaw: Combine the cilantro, rice wine vinegar, mirin, sesame oil, radishes, carrots and cucumbers in a large bowl. Cover and refrigerate for at least 30 minutes and up to overnight.
For the Creole shrimp: Mix the Creole seasoning, chili powder, garlic powder, and 1/2 teaspoon salt in a small bowl. Place the shrimp in a large bowl. Sprinkle the spice mixture over the shrimp and toss gently to coat. Add the sambal oelek and toss again.
Heat the peanut oil in a large skillet over high heat. Add the shrimp and cook until cooked through, 1 to 2 minutes per side. Transfer to a plate and set aside.
For the fried oysters and green tomatoes: Combine the milk and oysters in a small bowl and let stand for 10 minutes.
Meanwhile, whisk the buttermilk, Creole seasoning and eggs in a medium bowl. Whisk together the cornmeal, 2 teaspoons salt, 1 teaspoon black pepper and 3/4 cup of the flour in a separate medium bowl. Place the remaining 3/4 cup flour in a third medium bowl.
Slice the green tomatoes about 1/2 inch thick. Dredge the tomato slices in the flour, dip them in egg mixture and then coat them in the cornmeal mixture. Shake off any excess coating.
In a large cast-iron skillet, heat the vegetable oil to 375 degrees F. Working in batches, fry the tomatoes until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt.
Drain the milk from the oysters. Dredge the oysters in the flour, dip them in the egg mixture and then coat them in the cornmeal mixture. Working in batches, fry the oysters until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle with salt.
To assemble the sandwiches: Slice the rolls horizontally, making sure not to slice all the way through (the back of the roll should remain attached). Liberally spread some remoulade on the bottom of each roll. Divide the shrimp and oysters evenly among the rolls, then top with fried green tomatoes and pickled slaw.
Recipe courtesy of Haylie Duff