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.
The 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.
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.
For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good. I prefer pastrami on my southern Reuben sandwiches. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.
Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just a great sandwich. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please! I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.
As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy! Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.
I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).
Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!
This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear. To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.
I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated. 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. 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.