Char-Grilled Oyster Po’Boy with Spicy Remoulade

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans sandwich featuring succulent char-grilled oysters layered in a French roll with crisp lettuce and a tangy, spicy remoulade sauce. This creole-inspired sandwiches & wraps ready in about 30 minutes pairs fresh oysters in shell, inch each French bread rolls, melted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 fresh oysters in shell
• 4, 6-inch each French bread rolls
• 4 tbsp, melted butter
• 2, minced garlic cloves
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 2, finely chopped green onions
• 8 leaves romaine lettuce leaves
• 1 large, thinly sliced tomato
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a grill or broiler to high heat. Scrub 12 fresh oysters in their shells under cold water. Place oysters on the grill or under the broiler for 5-7 minutes until shells begin to open and edges of oysters become slightly charred.
2. Step 2: While oysters cook, mix 4 tbsp melted butter, 2 minced garlic cloves, 1 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Step 3: Carefully shuck the oysters, keeping the meat in half the shell. Brush each oyster with the spiced butter mixture, then return to the grill or broiler for 2 minutes to caramelize the butter and infuse smoky flavor.
4. Step 4: For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 2 finely chopped green onions until smooth and spicy.
5. Step 5: Slice 4 French bread rolls lengthwise without cutting all the way through. Toast the rolls lightly on the grill for 2 minutes until crisp.
6. Step 6: Spread 2 tbsp remoulade sauce inside each roll. Layer 2 romaine lettuce leaves, 3 tomato slices, and 3 char-grilled oysters per sandwich inside the rolls.
7. Step 7: Drizzle remaining remoulade over oysters, close sandwiches, and serve immediately.