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.

Toasted Italian Sandwich

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.
Toasted Italian SandwichMy 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.

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich

Course Main
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicolo
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pest and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.