I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.
I use the lettuce mixture on all of my po boys, not just this andouille version. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.
Also try my more traditional andouille po boy served up with a classic comeback sauce.
Andouille Po Boy
- 1 loaf po boy bread sliced horizontally (substitute French bread)
- 1 pound cooked andouille sausages halved (you can substitute smoked sausage)
- 1/4 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 teaspoon or more, to taste Louisiana hot sauce
- 2 teaspoons minced garlic
- 1 heaping cup shredded and chopped iceberg lettuce
- Preheat oven to 350 F.
- Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
- Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
- Place the sausages on the bottom bread half.
- Top with the lettuce mixture and top bread half.
- Cut in half and serve.
- Combine all ingredients in a bowl.