It is possible to think of an oyster loaf as a subset of the po’ boy, and most of them are. But in many restaurants of New Orleans and out into Cajun country, the term has a nuanced meaning, defined by the bread with which the sandwich is made. French bread is not used for this type of oyster loaf. Instead, fried oysters are layered between extra-thick slices of pan bread that are buttered and toasted, not unlike Texas toast. In some cases, a whole pullman-style loaf is used, hollowed out to hold maximum numbers of oysters.
Its majesty, the New Orleans oyster loaf.