I am not sure I can think of anything better than a fully dressed po-boy. There is just something magical about this sandwich style. In other parts of the country, they are called sliders, subs, hoagies, Cubans or torpedoes, but a po-boy is a Gulf Coast classic.
The first time I visited the Coast in the 1980’s I was told a fried shrimp po-boy was a must. When I ordered one the server asked me if I wanted it “dressed and pressed,” of course I had no idea when she meant. I later heard that the idea of pressing a po-boy (in something that looks like a smooth waffle iron) originated in Biloxi, at a famous place called Rosettis.
Another famous Coast po-boy is the Vancleave special, that I believe was also created at Rosettis. A customer came in one day and was in a hurry, so he ordered a crab cake po-boy with cheese. The owner did not know the man’s name, but knew he came from Vancleave, so he called it the Vancleave special.
If you want to start an argument on the Coast, proclaim who you think makes the best bread. There isn’t a definitive answer of course, only strongly held personal opinions. Same goes for the different variations of po-boys. The fried shrimp po-boy may be the most popular, but there are countless other variations. I am a big fan of fried oysters, and pot roast beef po-boys, but the Italian is probably my favorite.
The Italian is made with good bread, mayo, salami, pepperoni, parmesan, diced garlic, oregano, capicola, mortadella, provolone, lettuce, tomatoes, red onion, sliced black olives and pickled banana peppers. It is topped with a sauce made with olive oil, vinegar, parmesan, garlic, oregano, salt, and pepper.
The pot roast po-boy can be magnificent when properly made. Now this is not a roast beef po-boy, which is made with sliced roast beef, the pot roast beef po-boy is made with roast beef that has been stewed in a delicious gravy for hours and is as messy and delicious as can be. Make sure to have a roll of paper towels on the table, thin napkins will just not do.
So, what side should you have with your po-boy? One really isn’t necessary, but I will always opt for good potato salad, but coleslaw or macaroni salad will accompany it nicely as well.
However, never forget– a proper po-boy always comes pressed and dressed.
