Ham-and-Oyster Po' Boy

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Nutritional 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

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)

Preparation

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.

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.

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.

Note:

June 1998