The po-boy is a quintessential New Orleans sandwich that has been a staple of the city’s cuisine for over a century. This mouthwatering creation consists of crispy French bread, typically filled with an assortment of meats, cheeses, vegetables, and condiments. But what is traditionally on a po-boy? In this article, we’ll delve into the history of the po-boy, explore its classic fillings, and examine the various regional twists that have evolved over time.
A Brief History of the Po-Boy
The origins of the po-boy date back to the 1920s, when Benny Martin, a restaurateur in Lower Ninth Ward, New Orleans, began serving sandwiches made with fried oysters and pickles on a long, crusty French baguette. According to legend, Martin started calling the sandwiches “po-boys” because the streetcar conductors would call out “Here comes another poor boy!” whenever one of the hungry workers from the nearby docks arrived at the restaurant.
Over time, the po-boy gained popularity throughout New Orleans, with various restaurants and delis putting their own spin on the classic sandwich. Today, the po-boy is a beloved symbol of the city’s rich culinary heritage, with countless variations available at eateries and food trucks across the region.
Traditional Po-Boy Fillings
So, what’s typically on a traditional po-boy? Here are some of the most common fillings you’ll find:
Meats
- Fried Catfish: A classic po-boy filling, fried catfish is a staple of New Orleans cuisine. The fish is typically dredged in a spicy cornmeal batter, deep-fried to a golden brown, and served on the po-boy with lettuce, tomato, and tartar sauce.
- Roast Beef: Thinly sliced roast beef, often served with a rich, beefy gravy, is another popular po-boy filling.
- Ham: A glazed ham or a thinly sliced, cured ham is often used in po-boys, adding a salty, savory flavor to the sandwich.
- Turkey: Oven-roasted turkey breast, often served with avocado, bacon, and Swiss cheese, is a popular variation on the classic po-boy.
Cheeses
- Swiss Cheese: A mild, nutty cheese that pairs perfectly with the rich flavors of the po-boy fillings.
- Cheddar Cheese: A sharp, tangy cheese that adds a nice depth to the sandwich.
- Provolone Cheese: A smooth, mellow cheese that’s often used in combination with other cheeses.
Vegetables
- Lettuce: A crisp, refreshing addition to the po-boy, lettuce adds a nice texture and flavor contrast.
- Tomato: Thinly sliced tomatoes add a burst of juicy sweetness to the sandwich.
- Pickles: Thinly sliced dill pickles are a classic po-boy topping, adding a tangy, salty flavor.
- Cucumbers: Thinly sliced cucumbers are often used in po-boys, adding a refreshing coolness to the sandwich.
Condiments
- Mayonnaise: A creamy, rich condiment that’s often used as a base for the po-boy fillings.
- <strongCreole Mustard: A spicy, tangy mustard that’s a staple of New Orleans cuisine.
- Hot Sauce: For those who like a little heat, hot sauce is often added to the po-boy for an extra kick.
Regional Twists and Variations
While the traditional po-boy fillings are delicious, there are countless regional twists and variations that have evolved over time. Here are a few examples:
New Orleans-Style Po-Boys
- The Parkway Poor Boy: A classic po-boy filled with fried catfish, shrimp, and oysters, topped with lettuce, tomato, and tartar sauce.
- The Domilise’s Po-Boy: A legendary po-boy filled with roast beef, cheddar cheese, and a tangy, horseradish-based sauce.
Cajun and Creole Po-Boys
- The Boudin Po-Boy: A spicy po-boy filled with boudin sausage, peppers, and onions, topped with a tangy, Creole-style sauce.
- The Crawfish Po-Boy: A seafood-filled po-boy featuring succulent crawfish, often served with a spicy, Cajun-style seasoning.
Conclusion
The po-boy is a delicious, iconic sandwich that’s deeply rooted in New Orleans’ culinary heritage. With its crispy French bread, rich fillings, and tangy condiments, it’s no wonder the po-boy has become a staple of the city’s cuisine. Whether you’re a traditionalist or an adventurous foodie, there’s a po-boy out there for everyone. So next time you’re in New Orleans, be sure to try a classic po-boy – your taste buds will thank you!
Recommended Po-Boy Restaurants in New Orleans
If you’re looking to try a delicious po-boy in New Orleans, here are some recommended restaurants:
- Parkway Bakery and Tavern
- Domilise’s Po-Boy and Bar
- Mother’s Restaurant
- Dooky Chase’s Restaurant
- Cafe Maspero
These restaurants offer a range of traditional and innovative po-boy fillings, so be sure to check them out and experience the best of New Orleans’ po-boy culture.
What is a Po-Boy, and where did it originate?
The Po-Boy is a traditional sandwich that originated in New Orleans, Louisiana. The name “Po-Boy” is believed to have come from the Martin brothers, Benny and Clovis, who owned a coffee shop near the docks in the city’s Lower Ninth Ward. According to legend, the brothers began serving sandwiches made with fried oysters, pickles, and lettuce on a long, crusty French baguette to hungry streetcar conductors, who would call out “Here comes another poor boy!” whenever one of their colleagues arrived, hungry and broke.
Over time, the term “Po-Boy” became synonymous with this type of sandwich, which typically features a variety of fillings, including meats, cheeses, vegetables, and condiments, served on a long, crusty French baguette. Today, the Po-Boy is a beloved staple of New Orleans cuisine, with countless variations and interpretations throughout the city and beyond.
What are some traditional fillings for a Po-Boy?
Traditional Po-Boy fillings include a variety of meats, cheeses, and vegetables, often served in combination with one another. Some classic options include fried oysters, shrimp, catfish, and roast beef, as well as cheeses like Swiss, cheddar, and American. Vegetables like lettuce, tomatoes, pickles, and cucumbers are also common, and many Po-Boys feature a tangy Creole mayonnaise or hot sauce.
Other popular fillings include turkey, ham, and roast pork, as well as more adventurous options like alligator sausage and fried green tomatoes. Some Po-Boys also feature a variety of cheeses, meats, and vegetables in combination, such as the famous “Fried Catfish and Shrimp Po-Boy” or the “Roast Beef and Cheddar Po-Boy.”
What type of bread is traditionally used for a Po-Boy?
The bread used for a traditional Po-Boy is a long, crusty French baguette, typically made with a combination of white and whole wheat flour, water, yeast, and salt. This type of bread is known for its crispy crust and soft interior, which provides a perfect texture contrast to the fillings.
The French baguette used for Po-Boys is often baked in a steam-injected oven, which gives the bread its characteristic crust and chew. Some bakeries in New Orleans also use a special type of bread called “Po-Boy bread,” which is made with a combination of flour, water, yeast, and lard or oil. This type of bread is designed specifically for Po-Boys and is known for its tender crumb and crispy crust.
How do I assemble a traditional Po-Boy?
To assemble a traditional Po-Boy, start by slicing the French baguette in half lengthwise and spreading a layer of mayonnaise or Creole sauce on the bottom half. Next, add your desired fillings, such as meats, cheeses, and vegetables, making sure to leave a small border around the edges of the bread.
Once you’ve added your fillings, top with the top half of the baguette and serve immediately. Some Po-Boys are also served “dressed,” with lettuce, tomatoes, pickles, and other vegetables added on top of the fillings. You can also customize your Po-Boy with a variety of condiments and toppings, such as hot sauce, ketchup, and mustard.
Can I make a vegetarian or vegan Po-Boy?
Absolutely! While traditional Po-Boys often feature meats and cheeses, there are many vegetarian and vegan options available. Some popular vegetarian fillings include fried green tomatoes, grilled portobello mushrooms, and roasted vegetables like eggplant and zucchini.
Vegan options might include marinated and grilled tofu or tempeh, as well as a variety of cheeses made from plant-based ingredients like nuts and soy. You can also customize your Po-Boy with a variety of vegetarian and vegan condiments and toppings, such as hummus, avocado, and sliced vegetables.
What are some popular variations of the Po-Boy?
While traditional Po-Boys are delicious, there are many popular variations throughout New Orleans and beyond. Some popular options include the “Fried Catfish and Shrimp Po-Boy,” which features a combination of crispy fried seafood and tangy Creole sauce.
Other variations might include the “Roast Beef and Cheddar Po-Boy,” which features slow-cooked roast beef and melted cheddar cheese, or the “Veggie Po-Boy,” which features a variety of grilled or roasted vegetables and cheeses. Some restaurants also offer more adventurous options, such as the “Alligator Sausage Po-Boy” or the “Fried Green Tomato and Remoulade Po-Boy.”
Where can I find the best Po-Boys in New Orleans?
New Orleans is home to countless restaurants and cafes serving delicious Po-Boys, each with their own unique twist and flavor. Some popular options include Parkway Bakery and Tavern, which is known for its slow-cooked roast beef and crispy fried seafood.
Other popular spots include Domilise’s Po-Boy and Bar, which has been serving traditional Po-Boys since 1918, and Mother’s Restaurant, which is famous for its “Ferdi Special” Po-Boy, featuring a combination of roast beef, ham, and Swiss cheese. You can also find delicious Po-Boys at many of the city’s food trucks and markets, such as the French Market and the Crescent City Farmers Market.