B.o.l.t. (Bacon, Fried Oysters, Lettuce & Tomato)
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A decadent sandwich with crispy bacon, fried oysters, lettuce, and tomato on toasted brioche, topped with rémoulade and pepper jelly.
Ingredients
- 59.1 ml French Rémoulade
- 4 brioche toasted
- 4 butter lettuce
- 1 large tomato cut into 4 slices
- 0.5 Crunchy Cornmeal-Fried Oysters
- 4 bacon cooked until crispy and drained
- 59.1 ml Pepper Jelly
Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.8 mg
- Iron: 1.79 mg
- Magnesium: 29.2 mg
- Phosphorus: 135 mg
- Potassium: 549 mg
- Zinc: 1.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml French Rémoulade
- 4 butter lettuce
- 0.5 Crunchy Cornmeal-Fried Oysters
- 59.1 ml Pepper Jelly
Prepare
- Toast 4 brioche
- 1 large tomato, cut into 4 slices
- 4 bacon, cooked until crispy and drained
Let's Cook
-
Step 1.
Spread half of the French rémoulade (about 2 tablespoons) on each of 2 slices of toasted brioche. Top each with 2 leaves of butter lettuce and 2 slices of tomato.
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Step 2.
Divide the Crunchy Cornmeal-Fried Oysters evenly between the two sandwiches, placing them on top of the tomato slices.
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Step 3.
Place 2 strips of crispy cooked bacon on each sandwich, then drizzle half of the pepper jelly (about 2 tablespoons) over the bacon on each.
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Step 4.
Close each sandwich with the remaining 2 slices of toasted brioche. Cut both sandwiches in half and serve immediately.