Rhode Island Grilled Oyster Po' Boy Sandwich

Introduction

If you're looking for a coastal twist on a Southern classic, the Rhode Island Grilled Oyster Po' Boy Sandwich is the ultimate seafood indulgence. Using briny fresh oysters and the unique reverse searing technique on the Arteflame Grill, you’ll discover a sandwich that’s crispy, juicy, and packed with smoky depth. This no-fuss grilling recipe lets the natural flavor of the oysters shine, while creamy remoulade, fresh lettuce, and tomato round it all out in a toasted bun.

Ingredients

• 2 dozen fresh oysters, shucked
• 4 hoagie or sub rolls, sliced lengthwise
• 1 cup shredded iceberg lettuce
• 2 tomatoes, thinly sliced
• 1/2 cup unsalted butter, melted
• Sea salt and cracked black pepper to taste
• 1/2 cup remoulade sauce (store-bought or homemade)
• 1 tbsp lemon juice
• Optional: dash of hot sauce

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame Grill.
2. Stack firewood over the napkins.
3. Light the paper napkins and allow the fire to catch.
4. Wait approximately 20 minutes for the grill to reach optimal cooking temperature — the center grill grate will reach 1,000°F, perfect for searing.

Step 2: Prepare the Oysters

1. Place oysters on a tray and pat dry with paper towels.
2. Season lightly with sea salt, cracked black pepper, and a drizzle of lemon juice.
3. Add a light brush of melted butter for rich flavor before grilling.

Step 3: Grill the Oysters

1. Place the oysters directly on the outer flat cooktop, closer to the center for higher heat.
2. Grill for about 2–3 minutes per side until they get lightly crisped on the outside but stay tender inside.
3. Move them slightly toward the cooler zone if needed to prevent overcooking.

Step 4: Toast the Buns

1. Brush the interior of the hoagie rolls with melted butter.
2. Place them cut-side down on the flat cooktop until golden and toasted, about 1–2 minutes.

Step 5: Assemble the Sandwich

1. Spread a generous layer of remoulade sauce on the bottom bun.
2. Arrange a handful of shredded lettuce and a couple of tomato slices.
3. Add grilled oysters (about 6 per sandwich).
4. Top with more sauce, a dash of hot sauce if you like, and finish with the top bun.

Tips

• Always grill oysters after the grill hits the right heat zones—this ensures they sear, not steam.
• Use butter, not oil, for extra flavor on the flat cooktop.
• Grill oysters closer to the center ring of the flat top, then move them outward to prevent overcooking.
• Remove grilled oysters slightly before they’re fully done. Seafood continues to cook slightly after it's off the grill.
• You can grill all components—buns, oysters, and even tomato slices—at once thanks to Arteflame’s spacious flat top.

Variations

1. Rhode Island Spicy Po' Boy: Add Cajun seasoning and sliced jalapeños to your oysters before grilling.
2. Newport Garlic Herb Po' Boy: Toss oysters in garlic butter and fresh chopped parsley before grilling.
3. Smoky Bacon Po' Boy: Add grilled bacon slices to the sandwich for an extra smoky-salty bite.
4. Lemon Dill Po' Boy: Mix lemon zest and fresh dill into your remoulade for a bright and herbal flavor.
5. Rhode Island Clam Po' Boy: Swap oysters with local littleneck clams for a delicious regional spin.

Conclusion

The Rhode Island Grilled Oyster Po’ Boy Sandwich is the perfect mixture of seaside flavor and fire-kissed simplicity. Using the Arteflame grill, you get a smoky, tender oyster and a crispy toasted bun — no need for extra pots or an oven. Give this recipe a go for your next cookout and experience the joy of grilling every part of your meal outdoors!

Best Pairings

• Crispy grilled potato wedges with rosemary and sea salt
• Fresh coleslaw with a vinegar-based dressing
• Lager or pale ale for refreshing contrast
• Grilled sweet corn brushed with lemon butter
• Rhode Island clam chowder as a starter