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What is a po’ boy and what does it taste like?
In the vast world of sandwiches, po’ boys may be one of the best in the genre. A po’ boy is a loaded submarine sandwich with roots in Louisiana cuisine that can be filled with any number of ingredients – from breaded fried seafood to hot sausage to roast beef – then placed on crusty French bread and smothered in rich sauces such as remoulade for an incredibly indulgent meal.
Along with gumbo and jambalaya, the classic po’ boy is one of New Orleans’ most iconic foods – and as important to the city’s culture as Mardi Gras. As is often the case with many legendary foods, this famous sandwich has many claimants to the throne when it comes to its original invention, but one family is credited with being the innovators (via New Orleans Historical). As the story goes, the sandwich has its roots in labour disputes in the early 20th century, making it an even more important piece of history.
A brief history of po’ boys
The po’ boy sandwich was born in a time of great drama and turmoil. According to the official website of the Oak Street Po-Boy Festival, the sandwich can be attributed to brothers Bennie and Clovis Martin, former streetcar conductors who opened Martin Brothers’ Coffee Stand and Restaurant in New Orleans’ French Market in 1922. After failed contract negotiations between streetcar owners and employees in 1929, the city went on a bitter strike that shut down the railways for two weeks and resulted in the burning of streetcars and other destruction. To support the 1,100 transit workers whose jobs were in jeopardy, the Martin brothers announced that they would feed any union member free of charge.
In a letter dated 6 August 1929, the brothers wrote: ‘We are with you heart and soul, any time you are in the French Market area, don’t forget to stop by Martin’s Coffee Stand & Restaurant… our food is free to any member of Local 194’ (via Po-Boy Festival). To feed the masses of strikers, the Martins worked with a local baker to develop a 40-inch loaf of bread that was the same width from top to bottom, allowing the restaurant to cut hearty 20-inch sandwiches to feed a large number of people without creating waste from end to end.
“We fed these men for free until the strike ended,” Bennie Martin once said, according to the Oak Street Po-Boy Festival. “Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.'”
How are po’ boys made?
After the 1929 transit strike ended in favour of the streetcar company, the Martin brothers split up and each opened restaurants around the city serving po’ boys (via the Oak Street Po-Boy Festival), with the hearty meal becoming a popular way to feed families during the Great Depression. Over the years, the sandwich spread like wildfire across the city (and eventually beyond), with different cafes and restaurants serving their unique takes on the sandwich. But there are a few standard features that make a po’ boy a po’ boy.
Most are still made on wide New Orleans-style French bread. Once sliced down the middle, the loaf can be stuffed with a variety of ingredients (more on that below). The important thing to remember is the term ‘dressed’, which, as FrenchQuarter.com explains, refers to the sandwich’s standard toppings of shredded lettuce, sliced tomatoes, a dollop of mayonnaise and sliced pickles. Depending on the main protein, a po’ boy may also receive a generous ladle of rich gravy.
The many varieties of Po’ Boy sandwiches
At its core, a po’ boy is simply a type of sub or hero sandwich, and as such it can be filled with a variety of proteins. But there are several standard types of po’ boy sandwiches that you are likely to find on offer in New Orleans cafes and coffee shops – and other stops across the South. One of the most popular is the roast beef po’ boy, which is French bread stuffed with braised or cooked beef and then smothered in a rich gravy.
As well as the classic roast beef, New Orleans is home to many seafood-stuffed po’ boys. Located on the Gulf of Mexico, the Big Easy is known for its abundant, high-quality seafood, which naturally finds its way into the city’s famous dishes, including this sandwich. The two most common seafood fillings for a po’ boy are fried shrimp and fried oysters. And if you can’t decide, Thrillist recommends asking for a ‘half-n-half’, with shrimp on one side of the sliced bread and oysters on the other.
As well as seafood and roast beef, po’ boys can be filled with hot sausage, ham, turkey or even vegetarian options such as fried green tomatoes or grilled vegetables. The versatility of the Po’ Boy allows for endless variations and personalisation to suit individual tastes.
What does a Po’ Boy taste like?
A Po’ Boy is an explosion of flavour in every bite. The combination of crispy French bread, tender and tasty fillings and creamy, spicy sauces creates a harmonious blend of textures and flavours. The bread provides a satisfying crunch on the outside while remaining soft and fluffy on the inside, acting as the perfect vessel to showcase the fillings.
The taste of a Po’ Boy can vary depending on the protein chosen. A Roast Beef Po’ Boy offers succulent and savoury flavours, with the rich gravy adding depth and moisture to the tender beef. Seafood-filled po’ boys, such as shrimp or oyster, offer a delightful contrast with their crispy breading and salty, delicate flavours. Toppings of shredded lettuce, sliced tomatoes, mayonnaise and pickles add freshness, crunch and tang to the overall flavour profile.
One of the defining characteristics of a Po’ Boy is its generous portions. These sandwiches are renowned for their size and ability to satisfy even the heartiest of appetites. Each bite is a mouthful of deliciousness and the combination of flavours and textures will keep you coming back for more.
BOTTOM LINE
More than just a sandwich, po’ boys are a taste of New Orleans’ rich culinary heritage. With origins rooted in labour disputes and a desire to support the working class, these hearty and indulgent sandwiches have become an integral part of the city’s food culture.
Whether filled with roast beef, seafood or other delicious ingredients, a po’ boy is a satisfying and flavoursome experience. The combination of crispy French bread, savoury fillings and spicy sauces creates a culinary masterpiece that is sure to delight your taste buds.
So the next time you’re in New Orleans, or come across a po’ boy on a menu, don’t hesitate to indulge in this iconic sandwich. Experience the taste of history and savour the flavours that have made the Po’ Boy a beloved and enduring classic.
FAQS
A po’ boy sandwich is a loaded submarine sandwich with roots in Louisiana cuisine. It is typically filled with ingredients such as breaded fried seafood, hot sausage or roast beef and served on crusty French bread with rich sauces such as remoulade.
Where did the po’ boy sandwich originate?
The po’ boy sandwich originated in New Orleans, Louisiana. It is deeply intertwined with the city’s culture and is considered one of its most iconic foods.
Who invented the po’ boy sandwich?
The po’ boy sandwich is credited to brothers Bennie and Clovis Martin, former streetcar conductors who opened Martin Brothers’ Coffee Stand and Restaurant in New Orleans’ French Market in 1922.
What are the standard toppings on a po’ boy?
The standard toppings for a po’ boy sandwich, known as “dressed”, typically include shredded lettuce, sliced tomatoes, mayonnaise, sliced pickles and sometimes a generous ladle of rich gravy, depending on the main protein.
What are the most popular fillings for a po’ boy?
The most popular fillings for a po’ boy sandwich are roast beef, fried shrimp and fried oysters. Other options include hot sausage, ham, turkey and vegetarian fillings such as fried green tomatoes or grilled vegetables.
How would you describe the taste of a po’ boy?
A Po’ Boy sandwich is an explosion of flavour in every bite. The combination of crispy French bread, tender and flavoursome fillings and creamy, spicy sauces creates a harmonious blend of textures and flavours. Each bite is a mouthful of deliciousness, with the toppings adding freshness, crunch and tang to the overall flavour profile.