Recipe and content on this page was written by a former editor of the Cajun-Creole Column. The current editor has not validated this content.

Legend has it that in the 19th Century, a New Orleans husband who had spent the night in the saloons of the French Quarter brought this oyster sandwich home to his wife as a mediatrice, or peacemaker.

This type of sandwich is also known as a "poor boy" in New Orleans, and in other parts of the United States it's called a hoagie, hero, grinder or sub.

Read this oyster loaf sandwich recipe thru before beginning preparation - you can use the soft part of the bread that you remove to make the fresh bread crumbs!

Peacemaker - Oyster Loaf Sandwich Recipe

1 pint medium-sized shucked oysters, or about 12 oysters
1/3 teaspoon cayenne
1/4 teaspoon freshly-ground black pepper
2 eggs
1/2 cup evaporated milk
1/8 teaspoon salt
1 cup corn flour (you can substitute all-purpose flour)
1 1/2 cup soft French bread crumbs (make them fresh, in your blender)
1 loaf French bread (you can substitute Italian bread)
4 tablespoons butter, melted
vegetable oil for deep frying
1/2 cup tartar sauce (see related recipe at right)
1 1/4 cup finely shredded lettuce
1 large tomato, thinly sliced

Preheat oven to 350 degrees f.

Pat the oysters dry with paper towels and season on both sides with the cayenne and black pepper.

In a shallow bowl, beat eggs to a froth with a turbo whisk or wire whisk; add the evaporated milk and salt and mix well.

Spread the flour and bread crumbs on seperate plates. Roll oysters, one at a time, first in the flour, then in the egg mixture and then in the bread crumbs. Refridgerate the coated oysters until ready to fry.

Slice bread horizontally in half. Pull out the soft part of the bread so you have two boat-like shapes of crust. Using a pastry brush, spread the melted butter on the inside of the crusts. Place the crusts on a baking sheet and bake for about 15 minutes, until crisp and lightly browned.

Meanwhile, pour vegetable oil into a deep fryer to a depth of about 3" and heat until it reaches 375 degrees f. Deep fry the oysters, 6 at a time, for about 3 minutes, turning once about half way through, until the coating is crisp and lightly browned. Drain on brown paper or paper towels.

Assemble the oyster loaf sandwich: spread tartar sauce inside both halfs of the toasted bread. Spread the lettuce on the bottom half of the bread, add the tomatoes and then the fried oysters. Place the top half of the loaf over the oysters, cut into 4 pieces and serve immediately.