Best 5 Poor Boy Sandwich Recipes
In the realm of classic American sandwiches, the Poor Boy stands tall, a testament to the ingenuity of transforming humble ingredients into a symphony of flavors. Originating in the vibrant city of New Orleans, this versatile sandwich has captivated taste buds for generations. This article presents a culinary journey through three distinct Poor Boy recipes, each offering a unique taste experience.
First, we embark on the adventure of creating the traditional New Orleans-style Poor Boy. This sandwich is an embodiment of simplicity and authenticity, featuring perfectly cooked roast beef or ham nestled between slices of soft French bread. The harmony of flavors is elevated with the addition of tangy pickles, crisp lettuce, and juicy tomatoes, all dressed in a luscious blend of mayonnaise, mustard, and Worcestershire sauce.
Next, we explore the tantalizing world of the Fried Shrimp Poor Boy. This recipe takes the classic Poor Boy to new heights with succulent shrimp, delicately coated in a golden-brown batter and fried to perfection. The crispy shrimp is nestled between slices of fluffy French bread, accompanied by a refreshing medley of shredded lettuce, ripe tomatoes, and zesty pickles. A creamy remoulade sauce adds an extra layer of richness and depth to this delightful sandwich.
Last but not least, we present the intriguing Italian Poor Boy, a culinary fusion that blends the best of two worlds. This sandwich features a flavorful combination of sliced ham, salami, and provolone cheese, all stacked between slices of soft French bread. The addition of crisp lettuce, juicy tomatoes, and a drizzle of Italian dressing completes this savory masterpiece.
Whether you're a fan of classic flavors or crave something a bit more adventurous, these Poor Boy recipes have something to satisfy every palate. So, gather your ingredients, sharpen your knives, and let's embark on a hands-on journey to create these iconic sandwiches that have stood the test of time.
POOR BOY SANDWICH
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
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.
OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
POOR BOY SPREAD
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
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
BLACKENED SALMON POOR BOY SANDWICHES
I love spicy Cajun foods. I love salmon. This recipe combines them both into one delicious sandwich.
Provided by Alskann
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a heavy skillet over high heat for 15 to 20 minutes.
- Mix mayonnaise with 1-2 teaspoons of Cajun spice.
- Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
- Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
- Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
- Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
- Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
- ***CAJUN SPICE MIX***.
- Mix all spice mix ingredients together. Store in a sealed ziploc bag.
- Makes about 2/3 cup spice mix.
Nutrition Facts : Calories 365.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 77.4, Sodium 329.9, Carbohydrate 29.1, Fiber 4.8, Sugar 2.4, Protein 39.9
Tips:
- Choose the right bread: A traditional poor boy sandwich uses a New Orleans-style French loaf. This type of bread is soft and chewy, with a slightly crispy crust. If you can't find French bread, you can use a baguette or another type of long, crusty bread.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your sandwich will taste. Look for fresh, ripe tomatoes, crisp lettuce, and thinly sliced ham and turkey.
- Don't be afraid to experiment: There are many different ways to make a poor boy sandwich. You can add different toppings, such as cheese, bacon, or avocado. You can also change up the type of bread or meat. Get creative and make a sandwich that you'll love.
Conclusion:
The poor boy sandwich is a classic New Orleans dish that is easy to make and delicious to eat. With its simple ingredients and endless variations, the poor boy is a sandwich that everyone can enjoy. So next time you're looking for a quick and easy meal, give the poor boy sandwich a try. You won't be disappointed.
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