I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.
I always grab a bag (or two) of Zapp’s chips to go with my po’ boys. They have the best crunch and flavor, plus it’s a tradition to eat Zapp’s with a po’ boy. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?
- 1 6" loaf French bread
- 1/4 pound thin sliced ham sandwich meat
- 1 teaspoon Cajun seasoning
- 2 slices Swiss cheese, divided
- 2/3 cup lettuce dressing (see below)
- 1 cup chopped tomato
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 1/2 teaspoon (or more, to taste) Louisiana hot sauce
- 1 teaspoon minced fresh garlic
- 2/3 cup shredded and chopped iceberg lettuce
- Slice bread horizontally.
- Place sandwich meat in a medium skillet over medium heat.
- Sprinkle with the Cajun seasoning and warm the meat thoroughly. Transfer to the bottom bread half.
- Add cheese and top with the lettuce dressing, tomato, and top bread half. Devour.
- Place all ingredients in a medium bowl and fold to combine.