Oh, heck yes! Thanks for posting the link, Buster.
Another one to try:
Alabama's Best Oyster Recipe: Spinach and Cheese Oyster Loaves | AL.com
Spinach and Cheese Oyster Loaves
Makes 4 sandwiches
Ingredients:
Three dozen shucked, select oysters
6 strips of hickory-smoked bacon, cut in two-inch portions
1 tablespoon fresh garlic, chopped
1 package of chopped spinach leaves
1 sweet onion, thinly sliced
2 cups Monterey Jack cheese, grated
8 portions of French bread, toasted (8-10 inches long each)
Tartar sauce, to taste
Salt, to taste
Instructions:
Place bacon in a sauté pan and cook until it is cooked but not crisp. Add oysters to the bacon and grease and cook until they curl, making sure the bacon does not burn. Add garlic, cooking until it is lightly brown and remove from the stove.
Spread tartar sauce on both sides of the French bread loaves; portion the chopped spinach on four of the loaves and place thin onion slices on the other four loaves. Top with a generous sprinkling of cheese.
Using a slotted spoon, remove the oysters and crisp bacon from the pan and place on top of the spinach.
All eight of the loaves should be placed on a sheet pan, open face, and run under a broiler at 450 degrees until the spinach is wilted and the cheese is melted. Don't burn the bread!
Place the two halves of the loaves together to make a memorable oyster loaf.