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What's your idea of the ultimate poor boy sandwich?

broncosaurus Sep 9, 2007 08:18 PM

basic or lavish, what do you look for when the craving strikes?

  1. t
    torty Sep 9, 2007 09:34 PM

    Lightly dressed so there is still crunch in the lettuce, seafood with a crisp barely there cornmeal coat, and a bread that doesn't resists too much. Hot, cool, crunchy and chewy.

    1. sixelagogo Sep 10, 2007 03:38 AM

      ohh, yer asking about my most favorite sandwhich in the world...fat oysters with a light cornmeal breading, ripe tomatoes, hint of lettuce, homemade mayo with a vinegary kick and a short, crisp baguette..if only my fantasy po'boy could ever be a reality in a restaurant, as frying anything in my kitchen will probably never happen.

      1. QueenB Sep 10, 2007 06:08 AM

        Long french roll, thin layer of mayo, crisp lettuce, freshly fried shrimp with a very thin coating spiced up with cayenne and thinly sliced pickles.

        Oh man...

        7 Replies
        1. re: QueenB
          broncosaurus Sep 10, 2007 06:57 AM

          These all sound great. I'd add butter to that french roll and bake it so the butter's melted but the bread not charred.

          1. re: broncosaurus
            Hungry Celeste Sep 10, 2007 07:51 AM

            There can be no ONE ultimate poboy sandwich....how could you choose between the various families (fried seafood/other fried stuff, roast beef & other "wet" fillings, and cold cuts)? Here's my (not-so-)short list, and I feel compelled to say that ALL must be on fresh, good NOLA style french bread (no others can be permitted):
            --fried softshell crab
            --oysters fried crispy, then tossed in garlic butter and served on bread smeared with ketchup & horseradish
            --Mixed fried oysters & shrimp
            --cochon de lait (slow-roasted, crusty pork)
            --duck debris in gravy
            --french fried potatoes w/roast beef gravy
            --properly cooked, homemade slightly thick sliced, meltingly tender roast beef with a good, tasty, thin gravy
            --fried chicken livers (smear a little pepper jelly on the bread, if you like)
            --hot ham & swiss w/mayo & pickles, with a Big Shot pineapple soda on the side
            --thinly sliced deli roastbeef w/creole mustard, lett, ripe tomatoes, mayo (aka dressed)i
            --bahn mi thit nuong (yes, it's a poboy in my book)

            1. re: Hungry Celeste
              broncosaurus Sep 10, 2007 09:44 AM

              Your post has us drifting into the philosophical...what, in fact, makes a po-boy a po-boy (as opposed to just a sandwich on an oblong roll)?

              1. re: broncosaurus
                Guy Caballero Sep 10, 2007 10:39 AM

                it's all in the bread. It absolutely has to be a light, airy bread with a flaky crust. and it should almost always be lightly toasted so the crust has a bit of crunch to it. banh mi sandwiches qualify because they use this style of bread. many places serving po-boys outside of New Orleans try to pass off a soft, chewy loaf of pillsbury french bread (or similar), which is simply unacceptable- it's just a hoagie at that point.

                1. re: broncosaurus
                  MakingSense Sep 10, 2007 10:59 AM

                  Celeste is correct, Bronc, it's all in the bread!!! Guess the Vietnamese picked up some of their style from the French influence?
                  When you visit New Orleans, try Leidenheimer's French loaf. That's probably the good local standard, although there are some other contenders in the Crescent City. No sourdough, no Italian bread (except for muffalettas), no Whole Foods, no imitations accepted. They say you can't make it successfully at home - something about the steam ovens.

                  Add to Celeste's list:
                  --Hot sausage
                  Abita Beer or ice cold Barq's with any of them

                  1. re: MakingSense
                    Hungry Celeste Sep 10, 2007 11:33 AM

                    MS: patty hot sausage or links? My better half is a patty hot sausage poboy kinda guy. Me, I've never seen the charms. Why eat hot sausage when you could have a softshell crab or oysters? And I think that the best french bread in NOLA (post-Katrina) is being made at vietnamese bakeries (Chez Pierre in Kenner, Dong Phuong in NO East).

                    1. re: Hungry Celeste
                      MakingSense Sep 10, 2007 12:02 PM

                      We've gotten great link sausage out near Lutcher and Gramercy where they made their own. Went with the house specials.
                      Hard to pick a favorite seafood po'boy. I love places that let you order a half and half. Had half oyster/half catfish at Abita Brewpub in Abita Springs last month. Great place!

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