Recipe by Cooking Light June 1998


Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

4 sandwiches


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

416 calories; calories from fat 20%; fat 9.2g; saturated fat 2.2g; mono fat 2.7g; poly fat 3.3g; protein 21.8g; carbohydrates 60.7g; fiber 2.7g; cholesterol 51mg; iron 6.3mg; sodium 1421mg; calcium 111mg.