Growing up in the South I would buy French Bread on a weekly basis for sandwiches that we call, Po' Boys. We would have turkey and ham po' boys or hamburgers or shrimp. The perfect loaf French Bread or Po' Boy Bread will be have a crunchy crust that is able to stand up to gravy or mayo or fall apart from overstuffing them with deli meat or seafood, and a fluffy and airy inside. A famous brand of French bread around here is Leidenheimer and it is the best around. A little brief history of Louisiana Po' Boys, around the late 1920's during a four mouth strike against the streetcars company, two brothers served their former colleagues free sandwiches and at their restaurant referring to the strike the workers they would call the sandwiches 'poor boys' with the Cajun dialect it would sound like 'po' boys' and it stuck. There are hundreds of restaurants just for po' boys in Louisiana alone. Its a tradition in my house for every T
Welcome y'all! Here we like to create unique recipes, put a twist on the classic ones.