The Milwaukee Sandwich

Ingredients

• 2 thin rounds White bread
• 1 thin round Graham or rye bread
• 4 Large oysters
• 1 breast Cooked chicken or turkey
• 2 slices Crisp bacon
• 1 grating Horseradish
• 2 leaves Lettuce
• 4 small Sweet pickles
• 4 small Radishes
• 1 slice Lemon
• 1 Tomato
• 2 tablespoons Tartare sauce (Quantity estimated (not specified in original recipe))
• 1 Egg (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 1/4 cup Bread crumbs (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1 tablespoon Onion (Quantity estimated (not specified in original recipe))
• 1 tablespoon Olives (Quantity estimated (not specified in original recipe))
• 1 tablespoon Celery (Quantity estimated (not specified in original recipe))

Instructions

1. 1Whisk 1 egg with 1/4 teaspoon of salt in a shallow dish. Dip the white bread rounds into the egg mixture, ensuring both sides are coated.
2. 2Heat 2 tablespoons of butter in a skillet over medium heat. Sauté the egg-dipped bread rounds in the hot butter until golden brown on both sides, about 2-3 minutes per side. In a separate pan, roll the oysters in 1/4 cup of bread crumbs. Broil or fry the oysters until cooked through and lightly browned, about 2-3 minutes per side.
3. 3Place one slice of the sautéed bread on a plate, top with 2 lettuce leaves. Arrange the cooked oysters on the bread, and grate horseradish over each oyster. Cover with the graham or rye bread. Layer the chicken or turkey slices on top, season with salt and pepper, and add the bacon. Top with the second slice of sautéed bread.
4. 4Cut the lemon slice into a square and place it on top of the sandwich. Arrange the sweet pickles and radishes around the lemon to form a star shape. Serve the tomato on a lettuce leaf on the side. Cut out the hard center of the tomato and fill the opening with tartare sauce. To make the tartare sauce, combine mayonnaise, finely chopped onion, olives, sweet pickles, and celery. Squeeze the celery dry in a cloth before adding.