Po Boy Bread Recipe - Food.com (2024)

FAQs

What is the best bread for poboys? ›

Unless you're lucky enough to get po'boy bread from New Orleans, the best bread to use should be light and fluffy inside with a thin, crispy crust on the outside—a French baguette, French bread rolls, or hoagies rolls are common swaps.

So, let's start with a traditional po-boy. The key to getting it right is the bread. The ingredients between the bread can vary widely: shrimp, roast beef, fried green tomatoes- you've got to get the bread right. For the traditional po'boy we use what New Orleanians call “French bread”.

French bread in New Orleans has developed its own light, crispy crust and tender, almost frothy interior. The addition of a bit of olive oil and a wet dough make the crumb very tender and more close-grained than a traditional baguette.

This thin-crusted variety of French Bread—more commonly known as the Baguette, Po' Boy Loaf or Sunday Cap Bread—is fundamental to the New Orleans gastronomy. Each version of the French bread is slightly different. The baguette is the traditional 18-inch loaf that is served in many New Orleans restaurants.

If you don't have access to New Orleans French bread, you can substitute Italian or hoagie rolls for a similarly hearty sandwich.

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

French bread is fresh for a finite amount of time. Bakeries that supply po-boy breads even do multiple runs to po-boy restaurants per day. The bread is fresh for one day, and then it's stale and good for pain perdue, bread pudding, stuffing for a vegetable, oyster dressing or breading for fried food.

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

Why is bread in France so much better? ›

One of the things that makes French bread different is the way French create the yeast starters for our dough. Our starters are carefully cultivated and nurtured for an extended period of time, allowing the dough to ferment and attain the richest possible flavour.

The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.

The Muffaletta

A muffaletta is a famous italian sandwich invented in New Orleans with cured meats (ham and salami), provolone cheese, olive dressing and great bread.

The answer is simple: Po-boys. A po-boy is a sandwich that you'll find in almost every New Orleans food menu, that consists of a submarine or French bread roll filled with a variety of signature ingredients. Its most common variations include fried seafood, sausage and roast beef.

As we have already discussed, it is vital for a PB&J to be made with soft, white bread.

Wraps and pitas are great for grilled chicken while a hearty roll is perfect for crispy chicken. You can also try roasted chicken with focaccia. When choosing bread for your chicken sandwich, keep in mind the meat, toppings and condiments that are going inside.

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.