1 baguette cut in half
2/3 cup of cornmeal
Dietetic salt to taste
Cayenne pepper or paprika to taste
12 medium oysters
One tablespoon of olive oil
2 tablespoons of light mayonnaise
Red pepper flakes
1 cup of chopped lettuce in strips
1 lime cut into 4 parts
1 baguette cut in half
2/3 cup of cornmeal
Dietetic salt to taste
Cayenne pepper or paprika to taste
12 medium oysters
One tablespoon of olive oil
2 tablespoons of light mayonnaise
Red pepper flakes
1 cup of chopped lettuce in strips
1 lime cut into 4 parts
Remove the baguette's soft center, cut it in half and toast it in the oven
Set aside
In a shallow dish, mix together cornmeal, dietetic salt, and paprika
Coat each oyster with this mixture
Place them on a baking sheet, drizzle with olive oil, and bake at 350°F for 5 minutes
To assemble the sandwich, fill each cavity of the baguette: one layer with oysters and another with light mayonnaise mixed with red pepper flakes
Crown it with chopped lettuce strips
Serve with lime wedges on the side.
