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Feb 22, 2011 03:35 PM

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 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 La Brea Bakery , which is available in my local supermarket.

             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.