Po' boy
A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, which is usually roast beef, fried seafood, chicken, or ham. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
Preparation
A key ingredient that differentiates po' boys from other submarine sandwiches is the bread. Typically, the French bread comes in 10 oz (280 g), 32 in (81 cm) long "sticks". Standard sandwich sizes might be a "shorty", measuring 5–7.5 inches (13–19 cm); a quarter po'boy, 8 inches (20 cm); half po'boy, about 16 inches (41 cm); and a full po'boy, at about 32 inches (81 cm) long.
The traditional versions are served hot and include fried shrimp and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast, roast beef, and French fries are other common variations. The last two are served with gravy.
A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise; onions are optional. Fried seafood poboys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po' boys will also usually have mustard; the customer is expected to specify "hot" or "regular"—the former being a coarse-grained Creole mustard and the latter being American yellow mustard.