An poor-boy or po’boy sandwich is a type of submarine sandwich that is closely associated with New Orleans. Like other submarine sandwiches, a po’boy is made from a large, elongated loaf of bread that clearly resembles a submarine. In a Po’boy, different ingredients can be used, which can be served “dressed” in side dishes or “undressed” and simple. Outside of New Orleans, a po-boy sandwich is better known as a sub or hoagie, depending on the regional dialect.
Where does the sandwich come from?
It is widely believed that the Po’boy was invented in the 1920s by the Martin brothers, two former tram drivers who wanted to support a tram strike. The brothers decided to give free sandwiches to the “poor guys” who went on strike, and the sandwiches quickly became popular with others as well. In the 1930s, numerous Po’boy sandwich stands flourished.
What’s in this Po Boy?
In many cases, a po-boy is made with seafood such as oysters or shrimp, which can be baked in dough and fried or steamed. In this case, the po’boy sandwich is served hot and the bread is usually roasted, so it doesn’t get mushy.
Cold sandwiches with meat such as ham and roast beef are also not uncommon and can be smeared with hot sauce. Mustard is also a standard ingredient in a po’boy sandwich. The traditional sandwich contains lettuce, tomatoes, onions, cucumbers, and mayonnaise.
What about the sandwich today?
The po’boy sandwich is still a cheap and popular food in New Orleans, and it’s a common choice of lunch. Different sizes are available to satisfy the different appetites, with many people especially enjoying po’boys with seafood.
Small deviations in the bandage are also not uncommon; For example, some farms use shredded cabbage instead of salad. In some cases, a sandwich shop only offers cold po’boys, saving costs by not installing ovens or fryers.