What is the sandwich po'boy?
Poor or Po'boy Sandwich is a type of submarine sandwich that is closely associated with New Orleans. Like other submarine sandwiches, Po'boy with a large elongated loaf is made, which is significantly similar to the submarine. A number of ingredients can be used in the Po'boy sandwich, which can be served “dressed” by ornaments or “undressed” and simple. Outside New Orleans, the PO-Boy sandwich can be better known as Sub or Hoagie, depending on the regional dialect. French bread from New Orleans has a distinctive rupture bark and dense, chewing exterior. Small changes in bread are caused by local yeasts that collect when bakeries create an appetizer of bread. Bread is usually purchased from bakeries than to be baked in place, because many sandwich stands have a very simple device.
In many cases, it is po-boy of seafood, such as oysters or shrimp that can be battered and fried or steamed. In this case, the Po'boy sandwich is served hot and bread is usually roastedso that it does not become wet. Cold sandwiches made of meat, such as ham and roast beef, are also not unusual and can be hit by hot sauce. Mustard is also a standard integration into the Po'boy sandwich. If the sandwich is ordered "dressed", it will include salad, tomato, onion, cucumbers and mayonnaise.
Generally, it is believed that the sandwich Po'boy was invented in the 1920s. The brothers decided to give away sandwiches for free "poor boys" who were striking, and sandwiches quickly became popular with others. Until the age of 20, a number of PO'BOY sandwich stands are doing well.
Po'boy sandwich you continue in New Orleans it's cheap and popular food and it's a regular lunch counter. There are different sizes that will satisfy different appetite, and many people enjoy seafood in particular. SmallAlso, deviations in the bandage are also unusual; For example, some devices use crushed cabbage instead of salad in "dressed" sandwiches. In some cases, the sandwich trade only offers cold po'boys, which saves costs by not installing a stove or deep deep fryer, even if it can keep the sauce on the burner.