Homemade Po'Boys

[David Ross]

What could be easier for a home cook? A breadroll, some lettuce, some dressing, some meat, poultry or seafood. The only real work, which is just a few steps, is frying the inside fixins of a Po'Boy sandwich and making the dressing. While I don't live in the South, I've acquired an incredible taste for the Po'Boy sandwich, and luckily for me, I live in the Pacific Northwest where my favorite Po'Boy ingredients, oysters, are readily available fresh year-round.

Today, my favorite, the "Oyster Po'Boy" with homemade tartar sauce, (mayonnaise, dill pickle relish, lemon juice, Old Bay seasoning and cayenne).

While the Oyster Po'Boy is my favorite, I also like soft-shell crab Po'Boys, and I'm toying with the idea of a chicken liver or duck gizzard Po'Boy. What's your favorit Po'Boy to make at home?

[Twyst]

Im a sloppy roast beef and gravy Po-boy guy myself. The more napkins it takes to eat it, the better.

As a native New Orleanian who now lives elsewhere I have to disagree that the hardest part is frying/cooking up the fixins. The hardest part is finding good bread!

Edited May 27, 2011 by Twyst (log)

[David Ross]

Im a sloppy roast beef and gravy Po-boy guy myself. The more napkins it takes to eat it, the better.

As a native New Orleanian who now lives elsewhere I have to disagree that the hardest part is frying/cooking up the fixins. The hardest part is finding good bread!

You know, I'll have to agree with you on that one. I got lucky today, found those beautiful rolls in a supermarket--hard on the outside with a pillowy soft inside, yet it withstood all the oysters juices without falling apart. A very good roll is a hard thing to find.