Place the oysters in a large collander and allow them to drain for at least 15 minutes.

Place the seafood breading in a large mixing bowl.

Pour oil to 1/2" deep in a large, heavy cast iron frying pan. Heat over medium-high heat until the temperature reaches 375ºF. Dredge the oysters in the breading, turning to coat well. Shake off excess flour and carefully lower each oyster into the hot oil.

Fry for 2-3 minutes, until golden and crispy. Remove to paper towels to drain.

Spread all four slices of bread with Creole mayonnaise to taste. For each sandwich, place three slices of bacon and top with Provolone. Add the hot oysters, two slices of tomato and half the baby spinach. Serve at once.

Gattuso's Neighborhood Restaurant +Bar + Catering