The Tomales Bay Po Boy Sandwich

  • Yield : 1 serving
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 55m
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  • 3 oysters, shucked (recommended: BBQ oysters from Hog Island)
  • 1/4 cup crumbled blue cheese, or more or less to taste
  • Jerry's Winter Orange BBQ Sauce, recipe follows
  • 1 (4-inch) piece sweet San Francisco baguette
  • Organic baby romaine lettuce
  • 2 to 3 slices organic tomato
  • Salt and pepper
  • 1 tablespoon sweet cream butter
  • 4 ounces olive oil
  • 10 cloves garlic, minced
  • 1/4 cup minced organic spring onions
  • 1/4 cup chopped organic fennel
  • 2 to 3 Sante Fe chipotle chiles
  • 1 dried aji chile
  • 1 medium early girl tomato, chopped
  • 2 Clementine tangerines, juiced and pulp reserved
  • 2 blood oranges, juiced and pulp reserved
  • 12 ounces pale ale


Step 1

Preheat a grill to medium.

Step 2

Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster. Place shucked oysters, bowl-side down, on the grill. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.

Step 3

Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce. Place baguette on grill to toast.

Step 4

Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste. Serve warm.

Step 5

Heat butter and olive oil in a large saucepan over medium heat. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary. Use leftover sauce with grilled, free-range chicken, if desired.

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