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bread for poboy?

wanted to make some poboys ...

can anyone tell me what bread should i use for this?

send a recipe if you have one plz


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  1. Use crusty baguettes, or submarine rolls. Ciabatta would be good, though not a traditional shape.

    1. >>>Use crusty baguettes<<<
      Yes, sourdough, if you can get it.

      1. I don't think Louisiana really serves sourdough. When I had poboys from the local market in Lafayette it was served on a toasted baguette--nothing fancy or particularly special.

        1. Do you live around a vietnamese bahn mi place? Ask them for their baker, or if you can just buy a half dozen. Crisp outside, soft inside. Chewy sourdough makes it hard to eat a po'boy. a soft inside lets you smoosh everything together.

          1. This is a decent recipe that uses materials you'd probably have at home:


            I don't love the baking method and prefer a hotter oven but it's okay.

            7 Replies
            1. re: chowser

              thank you

              i was just in new orleans. and all the bread i had was softer and chewier then a baguette with less crust.

              perhaps i can just bake some baguettes with no steam or water in pot to get a less hard crust ?

              1. re: lestblight

                Well, if you leave out the steam factor, you'll definitely end up with a softer crust. I'm with the poster who suggested looking for a banh mi shop, or if you have an Asian market, especially one that caters to the Vietnamese population, there's a good chance that they have fresh-baked rolls of several types delivered daily, and a good baguette is about as close as you're going to get, considering that in Vietnam, Banh Mi was developed using French techniques and recipes for the breadstuffs.

                1. re: mamachef

                  I like baguettes, but they seem a little thin in shape to make what I consider to be a hefty sandwich...at least if I were making it. Depending on your area and what is available to you....I suggest a Hero/Grinder Roll, Steak roll or Larger French Bread. Light Crust, not hard crust.

                  1. re: fourunder

                    fourunder, you are probably right regarding the rolls for a pick-up-in-your-hands kind of sandwich. This is New Orleans style for sure. But, hey, I'm from CA and we love our sourdough. I prepare it thusly, sourdough baguette slice, topped with fried oysters and drizzled with remoulade or tartar sauce. Open face with knife and fork in hand.

                    1. re: Gail

                      Sourdough from California is truly a remarkable food........the best I can do without going into NYC for an Artisan Bakery product.......is La Brea Bakery , which is available in my local supermarket.

                      btw.....you can cook for me anytime....

                      1. re: fourunder

                        well i dont wanna buy my bread.. would rather make it fresh. so i think ill just make some baguettes with no steam and just make them a lil fatter for heftier sandwich

                        that should do the trick!


                        1. re: lestblight

                          Yes, if you bake it on a cookie sheet, lower heat (the 425 would be fine then), no steam, you'll get the softer crust you want. I use towels to shape the baguettes so you can just make them wider.

            2. My daughter who lives in New Orleans says french bread, not crusty.

              1. This website discusses po-boy's: http://www.gumbopages.com/food/samwic....

                Says French bread, crunchy crust, light cente,r 3-4" wide. And there's a lot more info you might be interested it.