Ham and Swiss Po’ Boy

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.

Ham and Swiss Po' BoyI 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?

Ham and Swiss Po' Boy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving

Ingredients

For the po boy

  • 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

For the lettuce mixture

  • 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

Instructions

For the po boy

  • 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.

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

Crab Cake Po' BoyThe lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,  but honestly it’s not quite the same texture. Close, but not quite.

Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 serving

Ingredients

For the po' boy

For the lettuce mixture

  • 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

Instructions

For the po' boy

  • Cut the French bread in half horizontally.
  • Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  • Devour

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Po Boy Bread from the Bread Machine

This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
Po Boy Bread from the Bread MachineI’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.

To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others! (And you have to use this bread when making my Cajun Muffaletta poboys!)

Po Boy Bread from the Bread Machine

Course Bread
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 1 cup lukewarm water
  • 1 1/2 teaspoons melted unsalted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups plus a little more, if needed bread flour
  • 1 teaspoon instant yeast

For the glaze

  • 1 egg white
  • 1 teaspoon water

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  • When the dough cycle is completed remove the dough to a lightly floured surface.
  • Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
  • Roll up the dough along the long edge.
  • Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  • Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  • After about 30 minutes of rising preheat your oven to 425 F.
  • Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
  • Whisk together the glaze ingredients and brush over the top of the dough.
  • Bake for 20 minutes.
  • Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  • Let cool slightly before slicing.

Andouille Po Boy Version 2.0

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.
Andouille Po BoyI 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

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound cooked andouille sausages halved (you can substitute smoked sausage)

Lettuce mixture

  • 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

Instructions

  • 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.

Lettuce mixture

  • Combine all ingredients in a bowl.

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy.

‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.
Slow Cooker Beef Debris Po Boy
The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beefspicy ItalianFrench dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 10 servings

Ingredients

For the beef debris

  • 4 pounds chuck roast trimmed, cut into small pieces
  • 6 tablespoons all-purpose flour divided
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons bacon fat or vegetable oil
  • 1 tablespoon red wine I substituted balsamic vinegar
  • 2 cups chopped white onion
  • 1 cup chopped celery
  • 8 cloves chopped garlic
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons Kitchen Bouquet
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Dried red pepper flake to taste (optional)

For the sandwich build

  • 8-10 loaves loaves of French bread toasted
  • Mayonnaise
  • sliced lettuce
  • tomato
  • dill pickles

Instructions

For the beef debris

  • Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
  • De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
  • Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
  • Add the garlic and cook another 2 minutes.
  • Stir in the tomato paste.
  • Add the remaining 2 tablespoons of flour and stir well.
  • Slowly stir in the beef broth.
  • Add the Kitchen Bouquet and onion and garlic powders, stir.
  • Add the dried pepper flakes, if using, and stir.
  • Pour mixture into the slow cooker and stir.
  • Cook 8 hours or until the beef is fall-apart tender.
  • Adjust seasoning.

For the sandwich build

  • Split the bread horizontally.
  • Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
  • Spoon in the meat mixture and devour.


Andouille Po Boy

I had an out-of-this-world good andouille po boy from Chef Dan’s Southern Comfort food truck the other day. And ever since, I’ve been jonesin’ for another. This time I made my own. A good po boy requires a good remoulade. I made a big batch of Chez John’s Kaw-Cajun Comeback sauce, but any good remoulade will do. Just make sure it’s got some kick to it. The fantastic flavor of andouille and the remoulade are the stars of this sandwich. A little heat and a little spice. Perfect.

Andouille Po BoyThe best po boy drips when you eat it. All down the front of your arms, on your shirt, and all over the table, and best, onto your plate so you can sop up the drippings with the last piece of bread from the sandwich. Those drippings have everything good in them, from remoulade to sausage juice. Good eats. Also try my version 2.0 andouille po boy.

I love the taste of Andouille sausage. It’s not only great on a po boy, I like it in potatoes too.

Andouille Po Boy

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Mike

Ingredients

  • 1/2 pound andouille sausage cut into 1/2-inch rounds
  • 1 12 " loaf French bread split lengthwise
  • Shredded lettuce dill pickles and sliced tomato (and thinly sliced tomato if desired)
  • Your favorite remoulade I prefer Chez John's Kaw-Cajun Comeback sauce

Instructions

  • Fry the sausage in a cast iron skillet until browned. If your sausage isn't fatty enough you might have to add just a bit of oil, but don't over do it.
  • Warm the bread if desired.
  • Top bread with the lettuce, pickles and tomatoes.
  • Add the cooked sausage and top with the remoulade.

Grilled Chicken Po Boy

The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself. Combine the tender, juicy flavorful chicken with some Kaw-Cajun Comeback sauce (or your favorite remoulade), fresh bread, lettuce, tomato and pickle and you have a sandwich you won’t soon forget.

Grilled Chicken Po BoyI like to really load up on the remoulade sauce. The messier a sandwich is, the better it is, is my motto. Also try my very messy grilled chicken and gravy sandwiches.

If you’re in the Indianapolis area, there are some great food trucks that also serve up delicious po boy sandwiches. Chef Dan’s Southern Comfort and Rollin Wit Da Roux, are just two of them.

Grilled Chicken Po Boy

Course Main
Cuisine American
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 2
Author Mike

Ingredients

For the chicken

  • 6 boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup canola oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried red pepper flakes

For the po boy

  • Chicken from above sliced thin against the grain
  • 2 12 " loaves French bread split lengthwise
  • Shredded lettuce sliced tomato and dill pickles
  • Kaw-Cajun Comeback sauce or your favorite remoulade

Instructions

For the chicken

  • Pound the chicken out thin.
  • Place remaining ingredients into a blender and blend for 15 seconds.
  • Place chicken into a resealable baggie or container. Add the marinade, Shake to coat and sea.
  • Refrigerate overnight.

For the po boy

  • Fire up your grill and grill the chicken, turning once, until done (175 F internal temperature). Remove from grill and let rest 10 minutes then slice thin against the grain.
  • Warm bread if desired.
  • Top bread with chicken, then add the lettuce,tomato and pickles. Add remoulade and enjoy!

Cube Steak Po Boy

I really like Ree Dummond‘s show, The Pioneer Woman, on the Food Network. She usually makes the kinds of foods we like – easy, but packed with flavor. This recipe for a cube steak po boy is based on her husband’s favorite sandwich.Cube Steak Po BoyThe key to making this sandwich a great sandwich is to not overcook the cube steak. The beef is very thin and cooks very quickly. If you overcook it, it will be tough, so be careful!

Also try my Creole beef debris po boy.It’s one mighty fine sandwich too.

Cube Steak Po Boy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1/2 large white onion sliced thin
  • 6 tablespoons butter divided
  • 1 - 1 1/2 pounds cube steak
  • 1/2 tablespoon seasoned salt
  • 1/4 cup Worcestershire sauce
  • Hot sauce
  • 1 loaf French bread sliced lengthwise
  • Mayonnaise

Instructions

  • Preheat oven to 350 F.
  • Split bread open and place on a baking sheet. Place in oven and bake until lightly browned and crispy.
  • Meanwhile, melt 2 tablespoons of the butter in a large skillet.
  • Add the onions and cook until just soft. Remove from the skillet.
  • Add 2 more tablespoons of the butter to the skillet. Increase heat to high.
  • Slice the steak against the grain (this is important or the steak will be tough) and add to the skillet. Do not stir. Let cook for 1 minute or until browned.
  • Flip the meat and cook for one more minute. Reduce heat to medium-high.
  • Add remaining butter to skillet along with the Worcestershire sauce, hot sauce (to taste) and the cooked onions. Stir.
  • Slather bread halves with mayonnaise and top with meat mixture. Slice in half and serve.

Smoked Pulled Pork Po Boy

One of my favorite things to throw on the smoker is a pork butt. Pulled pork is well worth the time it takes to make. I made a big batch of BBQ the other day. Now, usually, I’ll throw it on a bun with some BBQ sauce. Or I’ll even put it in a baked potato (soooo good!). This time, I went with a smoked pulled pork po boy.Smoked Pulled Pork Po Boy

You can pretty much throw anything on a smoked pulled pork po boy and it’ll be good, but start with good BBQ and you end up with a fantastic sandwich! And don’t forget the slaw. That coolness, that crunchiness, that’s what makes a good sandwich great.

Smoked Pulled Pork Po'Boy

Great po'boy!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Mike

Ingredients

Instructions

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don't be shy with it, either.
  • Add the pulled pork.
  • Add the slaw.
  • Cut into each loaf into 3 sandwiches and serve.

Kaw-Cajun Comeback Sauce

I put Kaw-Cajun Comeback sauce on just about anything. Po boys. Regular sandwiches (making them not just regular!). Wraps. Anything.

This recipe comes from Chez John from Fat Johnny’s Front Porch. Do not omit the grated onion and garlic – they really make this sauce a keeper. If you cannot find Cajun Power Sauces where you are you can order them online. Although you can substitute other sauces, this sauce is best made with Cajun Power. It’s also fantastic on chicken wings.Cheater Crispy Chicken Po Boy

Here are some of our favorite uses for Kaw-Cajun Comeback Sauce.

“Cheater” Popcorn Shrimp Po boy
Chicken Nugget Po Boy
Crunchy Tilapia Po Boy
Grilled Smoked Sausage Po Boy
Hamburger Po Boy
Roasted Black Pepper Shrimp Po Boy
Smoked Pulled Pork Po Boy
Taco Po Boy

 

Kaw-Cajun Comeback Sauce

Put this sauce on every sandwich you make!
Course Sauce
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 2 pints
Author Chez John

Ingredients

Instructions

  • Blend all ingredients. Refrigerate for at least one hour before using.