For those who don't like their oysters raw, there's the classic po'-boy sandwich. New Orleans's first po'boy makers settled on a roll that is light and mild, so that it doesn't overpower the tender oysters inside, yet is substantial enough to keep its shape when the sweet juices are released from their cornmeal crust. We discovered that a soft-crusted French, Italian, Portuguese, or Cuban loaf works well. Hot pepper sauce is the traditional condiment, but we've improvised a little, using chipotle mayonnaise to add a layer of smokiness instead of pure heat.
A link to %this page% was e-mailed