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1
If using fresh oysters, shuck them.
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2
Drain jarred oysters thoroughly in a strainer and set aside.
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3
In three separate bowls, place the flour, eggs, and 2 tablespoons of the cornmeal.
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4
Add 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the eggs and beat well.
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5
Stir the Old Bay, remaining teaspoon salt, and remaining 1/2 teaspoon pepper into the flour.
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6
Heat a medium skillet over medium-high heat.
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7
Add the butter and olive oil and stir until the butter has melted.
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8
Dip 1 oyster first in the flour, then the eggs, and then the cornmeal, coating it evenly.
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9
(The cornmeal may begin to clump as you bread the oysters.
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10
About every five oysters, add 1 more tablespoon of cornmeal to the cornmeal bowl, or, if necessary, scoop the clumped cornmeal out of the bowl or start a fresh bowl of cornmeal.)
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11
Add the oysters to the skillet and cook them for 1 minute on each side, or until the crust turns golden brown.
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12
Transfer the oysters to a plate lined with paper towels.
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13
To assemble the sandwiches, spread 1/2 tablespoon of the mayonnaise on each slice of bread.
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14
Layer 5 oysters and some lettuce on top of 4 slices.
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15
Place the remaining 4 slices bread on top of the lettuce.
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16
Serve immediately.
