The exact origin of the po' boy is hard to pin down, much like many of the legends floating around the colorful city of New Orleans. A popular version traces its creation back to a streetcar drivers’ strike in 1929, when sandwiches built on hefty loaves of thick, fresh French bread were handed out to the striking conductors for free. That same style of bread is still used today to make the classic po' boy, which traditionally comes stuffed with seafood (think shrimp or fried oysters) or a hearty meat such as roast beef. A fully dressed sandwich comes adorned with tomato, lettuce and a spicy mayonnaise or remoulade. For those who aren’t quite in reach of the Big Easy when a po' boy craving strikes, chefs across the country are churning out their own versions of the NOLA staple..

Photo courtesy of Doc Crow’s