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.

We have been producing our famous Poor Boy Bread ever since. Gendusa Bakery has now been a family-run business for four generations. It is one of the few surviving traditional bread bakeries still operating in the city.

The Leidenheimer po-boy bread, known everywhere as “French Bread” has a crunchy, flaky, sturdy crust, it's airy and light on the inside. Add your shrimp, oysters, whatever, and as you bite in, the light airy inside of the bread collapses so the “meat” of the sandwich can stand out.

New Orleans-style French bread is the opposite. It has very little or no fat or sugar and no preservatives. 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.

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

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 ...

The original Martin poor boy sandwiches were typically fried potatoes, gravy, and spare bits of roast beef on French bread. Whenever a striker would walk into the restaurant Benny would shout to Clovis, “Here comes another poor boy!”.

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.

The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw.

A po'boy sandwich is a tasty thing: a fatty roll stuffed with a bunch of meat. No veggies, no dressing, no schmancy accoutrements—just plain ol' hearty goodness. Po' Girl is something like the aural equivalent—musically meaty (banjo! clarinet!

What is the secret of French bread? ›

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.

Initially located on Dryades Street, it moved in 1904 to Simon Bolivar Avenue, where it continues in business as the city's largest and best-known maker of po'boy bread, a fiercely competitive niche.

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

A pocket sandwich is a sandwich which is made using a single piece of folded or hollowed bread, such as a pita, which is made from dough cooked with fillings inside.

If you want to go all in on the slider game, opt for slider buns. A more robust vehicle for your sandwich, slider buns are ideal for jam-packed and stacked sammies. From philly cheesesteak sliders to jerk chicken sandwiches, these buns can carry the weight of heart, savory sandwiches.

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.