Best 4 Poor Boy Loaf Recipes

Indulge in the Southern charm and delightful simplicity of Poor Boy Loaf, a classic dish that has been a staple in American cuisine for generations. This versatile loaf is a testament to the creativity and resourcefulness of home cooks, transforming humble ingredients into a hearty and satisfying meal. Whether you prefer the classic Poor Boy Loaf made with ground beef, or crave the zesty kick of the Mexican Poor Boy Loaf, or seek a vegetarian delight with the Lentil Poor Boy Loaf, this article has something to satisfy every palate. With detailed instructions and helpful tips, you'll be able to master the art of preparing this iconic dish and impress your family and friends with its comforting flavors and unpretentious charm. So, grab your apron, fire up the oven, and embark on a culinary journey that celebrates the rich heritage and enduring appeal of the Poor Boy Loaf.

Let's cook with our recipes!

PO BOY SANDWICH

Po Boy Sandwich image

This delectable easy Po Boy Sandwich also know as a Poor Boy sandwich combines ham, Swiss, shredded lettuce, tomatoes and pickles all on soft french bread spread with an easy three ingredient mayo.

Provided by Beth Pierce

Categories Sandwiches

Time 19m

Number Of Ingredients 11

Ingredients

3 Tbsp mayonnaise
1 1/2 Tbsp mustard
1 tsp sriracha
1/2 lb good quality deli ham
6 slices baby swiss
2 c shredded lettuce
1 large tomato sliced
dill pickle slices
red onion very thinly sliced
peperoncinis
1 short loaf french bread

Steps:

1. Preheat oven to 375 degrees.
2. In a small bowl mix mayo, mustard and sriracha and set aside.
3. Slice French bread lengthwise. Place on a baking sheet cut side up. Layer ham slices on the bottom side and top with Swiss. Add more Swiss to the top and bake for several minutes until the cheese is melted and ham is warm. Turn the broiler on the last minute of baking just to brown the cheese a little bit.
4. Remove from oven and top with shredded lettuce, tomato slices, pickles, red onion, peperoncinis and the mayo sauce. Place both sides of the sandwich together and cut into desired lengths. Serve promptly while the sandwich is warm and gooey.

POOR BOY SPREAD

Poor Boy Spread image

A great addition to your favorite fixings on any fried shrimp, oyster, or fish poor boy. Adapted from a fried shrimp dipping sauce that I fell in love with. Pepper and horseradish can be adjusted to taste.

Provided by Juanita

Categories Side Dish Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup Worcestershire sauce
¼ cup ketchup
¼ cup mayonnaise
1 ½ teaspoons prepared horseradish, or to taste
½ teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon ground black pepper, or to taste

Steps:

Stir Worcestershire sauce, ketchup, mayonnaise, horseradish, lemon juice, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 30 minutes to a full day.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.1 g, Cholesterol 2.6 mg, Fat 5.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 208.9 mg, Sugar 2.8 g

POOR BOY SANDWICH

Poor Boy Sandwich image

Field editor Violet Beard of Marshall, Illinois shares her recipe for a fresh-tasting tuna sandwich.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1 French or submarine roll
1 tablespoon butter, softened
1/4 teaspoon celery seed
1 can (6 ounces) tuna, drained and flaked
1/4 cup chopped celery
1/4 cup chopped fresh parsley
3 tablespoons mayonnaise
1 tablespoon horseradish
1/2 teaspoon grated lemon zest
1/8 teaspoon pepper

Steps:

Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.

Nutrition Facts : Calories 787 calories, Fat 49g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1262mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 50g protein.

PO BOY BREAD

Po Boy Bread image

My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

Provided by Red_Apple_Guy

Categories Yeast Breads

Time 48m

Yield 4 16 inch baguettes, 8 serving(s)

Number Of Ingredients 9

Ingredients

150 g all-purpose flour (1 1/4 cup)
150 g water (2/3 cup at room temperature)
1/8 teaspoon instant yeast
673 g all-purpose flour (5 1/4 cup)
340 g water (1 1/2 cup at room temperature)
36 g sugar (2 tablespoons)
7 g instant yeast (2 teaspoons rounded)
28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons)
16 g table salt (scant tablespoon)

Steps:

Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
This can be used then or refrigerated for up to 3 days.
Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
Cover bowl and let sit for 20 minutes.
Add salt and knead for 8 to 10 minuts until smooth.
Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
Divide into 4 pieces. Roll into baguettes about 16 inches long.
Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
Remove to a cooling rack and allow to cool for 20 minutes before slicing.

Nutrition Facts : Calories 425.9, Fat 4.6, SaturatedFat 1, Sodium 779.6, Carbohydrate 83.4, Fiber 3, Sugar 4.8, Protein 11

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your yeast is active before using it. If you're not sure, you can test it by adding a teaspoon of sugar to a cup of warm water and letting it sit for 10 minutes. If the yeast is active, it will start to foam.
Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will make the bread light and airy.
Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
Punch down the dough and shape it into a loaf. Place the loaf in a greased loaf pan and let it rise again until it has doubled in size.
Bake the bread in a preheated oven until it is golden brown and cooked through. This will take about 30-35 minutes.
Let the bread cool completely before slicing and serving.

Conclusion:

Poor boy loaf is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover ingredients, and it can be made with a variety of different flours and fillings. Whether you are a beginner or an experienced baker, you are sure to love this recipe.