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Ham-and-Oyster Po' Boy

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 sandwiches

Ingredients

  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1 tablespoon water
  • 1/2 cup dry breadcrumbs
  • 12 shucked oysters, drained
  • 1 1/2 teaspoons vegetable oil
  • 2 cups shredded iceberg lettuce
  • 3 tablespoons low-fat tartar sauce
  • 1 tablespoon lemon juice
  • 6 ounces thinly sliced smoked ham
  • 8 (1/4-inch-thick) slices tomato
  • 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split and lightly toasted
  • 4 lemon wedges (optional)

Nutrition Information

  • calories 416
  • caloriesfromfat 20 %
  • fat 9.2 g
  • satfat 2.2 g
  • monofat 2.7 g
  • polyfat 3.3 g
  • protein 21.8 g
  • carbohydrate 60.7 g
  • fiber 2.7 g
  • cholesterol 51 mg
  • iron 6.3 mg
  • sodium 1421 mg
  • calcium 111 mg

How to Make It

  1. Place flour in a shallow dish. Combine egg whites and water in a small bowl. Place breadcrumbs in another shallow dish. Dredge oysters in flour. Dip oysters in egg white mixture, and dredge in breadcrumbs.

  2. Heat the oil in a large nonstick skillet over medium heat. Add breaded oysters to skillet; sauté 5 minutes on each side or until golden brown. Remove from heat.

  3. Combine lettuce, tartar sauce, and juice in a medium bowl. Arrange 1 1/2 ounces ham and 2 tomato slices over bottom half of each roll; top each with 3 oysters, 1/2 cup lettuce mixture, and top halves of rolls. Garnish with lemon wedges, if desired. Serve immediately.