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.
I always grab a bag (or two) of Zapp’s chips to go with my ham and Swiss po’ boy. 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?
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Ham and Swiss Po’ Boy
For the po boy
- 1 6 inch French bread
- ¼ pound deli sandwich meat thin sliced ham
- 1 teaspoon Cajun seasoning
- 2 slices Swiss cheese divided
- ⅔ cup lettuce dressing see below
- 1 cup tomato chopped
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.
Nutritional values are approximate.