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!

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.