The po' boy is a quintessential Louisiana sandwich characterized by its soft bread stuffed with various fillings like roast beef or fried shrimp. To avoid the common issue of messy eating, chef Alton Brown advocates for tearing out excess bread interior to create space for fillings, particularly emphasizing the role of slaw instead of traditional lettuce. This approach not only improves the balance of flavors but also helps maintain the sandwich's structure, allowing diners to enjoy the po' boy without the usual mess.
In his recipe for an oyster po' boy sandwich, Brown acknowledges that po' boys tend to be on the sloppier end. This is because of the mayonnaise-drenched lettuce, which he transforms into a flavorful slaw, thus adding moisture without losing structural integrity.
Tearing out some of the bread's interior creates more space for the filling while maintaining the po' boy's delicious textures. It allows the flavor of the oysters, and the components of the slaw to shine without creating a mess.
Collection
[
|
...
]