Oyster Po’ Boys
This classic Big Easy sandwich calls for hollowing a crisp baguette and filling it with a variety of sandwich meats and seafood. However, trips to New Orleans lunch counters are, for must of us, rare. Could we re-create an authentic oyster po’ boy at home?
Why This Recipe Works
For our po’ boys recipe we started with our perfected fried oysters and then focused on the remaining components of the sandwich. We decided not to skimp on the quality of the baguette, the ripeness of the tomato, or the crispness of the lettuce and pickles. Trying to get the mayonnaise to mingle with the juices of the oysters, tomatoes, and pickles made us understand why many po’ boys recipes recommend pulling out some of the baguette’s spongy interior. When a small channel of the interior crumb is removed, there is less bread to soak up these valuable juices, so they can flavor the mayonnaise.
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