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1- 10 inch length of French or Italian bread
4 thin slices bacon, diced
2 tsp flour
1/2 cup shredded iceberg lettuce
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2 tbsp butter or margarine, at room temperature
1/2 pt. large shucked oysters drained
4 slices tomato
2 tbsp chilli sauce, mixed with 1/2 tsp prepared horseradish
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Heat oven or toaster-oven to 375 degrees. Split bread in half lengthwise and scoop out most of the soft insides, leaving a 1/2 inch thick shell. Butter the shells and bake about 5 minutes, until butter melts and bread is warm. Meanwhile, in a small skillet fry bacon 2 to 3 minutes over moderately high heat, until lightly browned. Dry oysters with paper towels and dust with flour. Add to skillet and cook 4 minutes, stirring. Drain on paper towel and cut in chunks. Put lettuce in bottom of loaf; top with oysters, bacon and tomato. Spread chilli sauce on top of loaf, close the sandwich and cut in half. NOTE: Toast and chunk removed "insides of loaf" and serve with soup.
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