Po'boy – French bread sandwich
New Orleans is a city with a rich cultural history, and no food embodies that history quite like the famous Po’boy sandwich. Originating in the city’s bustling seafood markets, the Po’boy was first created as a means of feeding striking streetcar workers in 1929. Today, this iconic sandwich can be found in nearly every corner of the city, and its popularity has spread to foodies around the world.
At its core, a Po’boy is a sandwich made with French bread and stuffed with any number of fillings. What sets it apart is the unique, crusty bread that adds a satisfying crunch to each bite. In New Orleans, the bread is made from a mix of flour, yeast, water, and salt, and left to rise for several hours before being baked in a hot oven. The result is a loaf with a crispy exterior and a soft, chewy interior that perfectly complements the sandwich’s fillings.
When it comes to what goes inside a Po’boy, the options are nearly endless. Some of the most popular fillings include fried shrimp, oysters, or catfish, as well as roast beef, ham, or turkey. Each sandwich is traditionally topped with lettuce, tomatoes, pickles, and mayonnaise, although some variations might also include hot sauce or other condiments.
While the Po’boy may be a simple sandwich, its history and cultural significance are anything but. The sandwich is said to have gotten its name from the word “poor boy,” as it was a cheap and filling meal for working-class New Orleanians. However, others suggest that it was named after the city’s streetcar workers, who were known as “poor boys” due to their low wages.
Regardless of its name, the Po’boy quickly became a beloved part of New Orleans' food culture. During the city’s golden age of jazz in the 1940s, musicians would often grab a Po’boy between sets, and it even became a popular item at Mardi Gras parades. Today, the sandwich can be found at nearly every restaurant and seafood market in the city, with some establishments claiming to have perfected the recipe after nearly a century of practice.
Making a Po’boy at home is a relatively easy task, although baking the French bread can be a bit time-consuming. Luckily, many grocery stores now carry pre-made Po’boy loaves, making it easier than ever to construct your own delicious sandwich. Whether you choose to fill it with fried seafood, roast beef, or something else entirely, the Po’boy is the perfect way to bring a taste of New Orleans to your own kitchen. So why not give it a try? Your taste buds will thank you.
Ingredients:
- 1 large French bread loaf, split in half horizontally
- 1 lb shrimp or sliced roast beef
- 1/2 cup cornmeal
- 1/2 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 cup milk
- 1 egg
- Vegetable oil, for frying
- Lettuce, tomato slices, and mayonnaise, for serving
Instructions:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the cornmeal, flour, salt, garlic powder, paprika, cayenne pepper, oregano, and thyme until well combined.
- In a separate bowl, whisk together the milk and egg.
- Dip the shrimp or roast beef in the milk and egg mixture, then coat in the cornmeal mixture, shaking off any excess.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, add the shrimp or roast beef in batches, and fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Place the French bread on a baking sheet, cut sides up, and bake for about 5-8 minutes, until warmed through and lightly toasted.
- To assemble the Po’boy, spread the mayonnaise on both halves of the bread. Layer the lettuce and tomato slices on one side of the bread, then top with the fried shrimp or roast beef. Cover with the other half of the bread, pressing down gently.
- Slice the Po’boy into smaller sandwiches or leave whole, and serve immediately. Enjoy!