Grilled Gulfport-Style Oyster Po’ Boy Sandwich

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A New Orleans-inspired oyster po’ boy featuring grilled Gulf oysters layered in a toasted French baguette with tangy remoulade and fresh lettuce. This Southern-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs fresh Gulf oysters in shell, French baguette, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Southern cuisine 600 cal/serving

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Ingredients

12 fresh Gulf oysters in shell
1 (12-inch) French baguette
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp lemon juice
1 cup shredded iceberg lettuce
2 tbsp unsalted butter
1/2 tsp garlic powder
1/2 tsp paprika
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). Clean and shuck 12 fresh Gulf oysters, leaving them on the half shell.
Step 2: In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, and 1 tsp lemon juice until smooth to make the remoulade sauce.
Step 3: Brush the oysters lightly with 2 tbsp melted unsalted butter mixed with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper. Place oysters on the grill and cook for 3-4 minutes until the edges curl and the oysters are just cooked through.
Step 4: Meanwhile, slice the 12-inch French baguette horizontally, then toast the inside cut sides on the grill for 1-2 minutes until golden and crisp.
Step 5: Spread a generous layer of remoulade sauce on both sides of the toasted baguette, then layer with 1 cup shredded iceberg lettuce.
Step 6: Remove oysters from the grill and carefully transfer them with their juices onto the lettuce layer. Close the sandwich and slice into 2 large servings.
Step 7: Serve immediately while warm with extra hot sauce if desired.