Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics: roasted chicken club, po’boy, muffuletta, breakfast egg sandwich, and the classic Reuben. Easy to make and portable, they’ll inspire you to make each of them.

Ingredients

• 1 cup buttermilk
• ¼ teaspoon
• Coarse salt and freshly ground pepper
• 48 freshly shucked oysters, drained
• 1 cup corn meal
• 1 cup all-purpose flour
• 4 cups safflower oil
• 2 tablespoons unsalted butter, room temperature
• 6 top-split hot dog buns
• Tartar Sauce, for serving (recipe follows)
• Lemon wedges, for serving

 Method

1. In a medium bowl, mix together buttermilk with 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together corn meal, flour, 1 teaspoon salt, ½ teaspoon pepper and a pinch of cayenne; set aside.
2. In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
3. Dredge oysters in corn meal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt.
4. Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
5. Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

TarTar Sauce:

Ingredients

• 1/3 cup mayonnaise
• 3 tablespoons chopped cornichons
• 1 shallot, minced (about 2 tablespoons)
• 2 tablespoons capers, drained
• Juice of 1lemon juice
• Coarse salt and freshly ground pepper

Method

1. In a small bowl, whisk together mayonnaise, cornichons, shallot, capers, and lemon juice. Season with salt and pepper. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.