New Orleans, Louisiana, is a city renowned for its rich history, vibrant culture, and diverse culinary scene. Among the many delicious foods the city is famous for, its sandwiches stand out as iconic representations of its unique blend of French, Spanish, Creole, and Southern influences. From the legendary po’ boy to the lesser-known but equally delicious muffuletta, New Orleans’ sandwiches are a must-try for food lovers. In this article, we’ll explore the sandwiches that define the Crescent City, delving into their history, ingredients, and where to find the best versions.
The Po’ Boy: A New Orleans Classic
The po’ boy is perhaps the most famous sandwich associated with New Orleans. This beloved dish has been a staple in the city for nearly a century, and its story is as rich as its flavors.
History of the Po’ Boy
The po’ boy originated in 1929 during a streetcar strike in New Orleans. Bennie and Clovis Martin, former streetcar conductors turned restaurateurs, wanted to support the striking workers by providing them with free sandwiches.
They used long, crispy French bread and filled it with simple yet satisfying ingredients. Whenever a worker came into their restaurant, they would call out, “Here comes another poor boy!”—and thus, the name stuck.
What’s in a Po’ Boy?
A traditional po’ boy consists of:
French bread: Crisp on the outside, soft and airy on the inside.
Protein filling: The most popular varieties are fried shrimp, fried oysters, roast beef, or catfish.
Dressing: Typically, po’ boys are “dressed” with shredded lettuce, tomatoes, pickles, and mayonnaise or Creole mustard.
Gravy or sauce: Roast beef po’ boys often come with a rich brown gravy or debris (slow-cooked shredded beef).
Where to Get the Best Po’ Boy in New Orleans
Domilise’s Po-Boy & Bar – A local institution serving po’ boys with fresh seafood and homemade sauces.
Parkway Bakery & Tavern – Famous for its roast beef po’ boy with debris gravy.
Johnny’s Po-Boys – One of the oldest po’ boy shops in the French Quarter.
The Muffuletta: An Italian-Inspired Delight
The muffuletta (sometimes spelled muffaletta) is another legendary sandwich of New Orleans, brought to the city by Sicilian immigrants in the early 20th century.
History of the Muffuletta
This sandwich was created in 1906 at Central Grocery, a small Italian-American grocery store in the French Quarter.
The shop catered to Sicilian immigrants who worked in the nearby French Market. Traditional Italian cold cuts, cheeses, and olives were sold separately, but the owner, Salvatore Lupo, decided to combine them into a single sandwich to make it more convenient for his customers.
What’s in a Muffuletta?
A proper muffuletta consists of:
Muffuletta bread: A round, sesame-seed-covered loaf that is soft yet sturdy.
Olive salad: A tangy, briny mix of chopped olives, garlic, capers, and pickled vegetables.
Cold cuts: Typically includes layers of mortadella, Genoa salami, ham, and provolone cheese.
Where to Get the Best Muffuletta in New Orleans
Central Grocery – The birthplace of the muffuletta and still one of the best places to try the original.
Napoleon House – Serves a warm version of the sandwich with melted cheese.
Cochon Butcher – A modern take on the classic, with house-cured meats.
The Debris Po’ Boy: A Flavor Explosion
While technically a variation of the po’ boy, the debris po’ boy is in a league of its own.
What Is Debris?
“Debris” refers to the small bits of meat and drippings that fall off a slow-roasted beef roast. Instead of throwing them away, New Orleanians use these flavorful shreds to make one of the juiciest sandwiches imaginable.
How It’s Made
French bread: Slightly toasted to absorb the rich juices.
Debris: Slow-cooked beef with an intense, savory gravy.
Dressings: Often comes with mayonnaise, pickles, and lettuce.
Where to Get the Best Debris Po’ Boy
Mother’s Restaurant – Famous for its “Ferdi Special” po’ boy, which includes ham, roast beef, and debris.
Parkway Bakery & Tavern – A must-visit for roast beef po’ boys dripping with gravy.
The Cochon de Lait Po’ Boy: A Southern Specialty
Cochon de lait (French for “milk-fed pig”) is a traditional Cajun dish, and when turned into a sandwich, it becomes a New Orleans masterpiece.
What’s in a Cochon de Lait Po’ Boy?
Slow-roasted pork: Tender and smoky, with crispy edges.
French bread: Holds up to the juicy meat and toppings.
Dressing: Typically includes creamy coleslaw or pickled red onions.
Where to Get the Best Cochon de Lait Po’ Boy
Walker’s Southern Style BBQ – Serves an award-winning cochon de lait po’ boy, particularly famous during Jazz Fest.
Cochon Butcher – Known for its high-quality meats and creative takes on Southern classics.
The BBQ Shrimp Po’ Boy: A Creole Classic
Barbecue shrimp in New Orleans has nothing to do with a grill. Instead, it refers to shrimp cooked in a buttery, peppery, Worcestershire-based sauce. This messy but delicious dish translates beautifully into a sandwich.
How It’s Made
French bread: Used to soak up the rich, buttery sauce.
Barbecue shrimp: Jumbo Gulf shrimp cooked in a flavorful sauce.
Extras: Some versions include a light slaw or pickled veggies for added crunch.
Where to Get the Best BBQ Shrimp Po’ Boy
Liuzza’s by the Track – Their famous BBQ shrimp po’ boy is overflowing with saucy, buttery goodness.
Pascal’s Manale – The birthplace of BBQ shrimp, where you can try the dish and make your own sandwich.
The Soft-Shell Crab Po’ Boy: A Seafood Lover’s Dream
New Orleans is famous for its seafood, and the soft-shell crab po’ boy is one of the best ways to enjoy it.
What’s in a Soft-Shell Crab Po’ Boy?
Soft-shell crab: Lightly battered and fried whole, so you can eat the entire crab.
French bread: Lightly toasted for crunch.
Dressing: Lettuce, tomato, pickles, and remoulade sauce.
Where to Get the Best Soft-Shell Crab Po’ Boy
Casamento’s Restaurant – A seafood institution known for fresh Gulf crab.
Guy’s Po-Boys – A neighborhood favorite with generous portions.
The Hot Sausage Po’ Boy: Spicy and Satisfying
If you love a bit of heat, the hot sausage po’ boy is for you. This New Orleans classic features a spicy sausage patty that’s grilled or fried.
What’s in a Hot Sausage Po’ Boy?
Hot sausage: Typically made from pork with Creole seasonings.
French bread: Toasted and buttered.
Dressings: Lettuce, tomato, and mayonnaise.
Where to Get the Best Hot Sausage Po’ Boy
Gene’s Po-Boys – Famous for its spicy hot sausage sandwich.
Melba’s Po-Boys – A local favorite for late-night eats.
Conclusion: A Sandwich for Every Taste
New Orleans’ sandwich scene is as diverse as the city itself, reflecting its unique mix of cultures and flavors. Whether you’re in the mood for a classic po’ boy, a hefty muffuletta, or a spicy hot sausage sandwich, there’s something for everyone in the Big Easy.
No trip to New Orleans is complete without trying one (or several) of these legendary sandwiches. So next time you’re in the Crescent City, make sure to eat like a local—one sandwich at a time.
