Po' boy

A po' boy is a traditional sandwich from Louisiana, similar to a hoagie or submarine sandwich. It consists of meat or seafood (typically fried) served on a baguette. A Po' boy ordered "dressed" has lettuce, tomato and mayonnaise.

A half Po' boy is six inches long, a full Po' Boy is a foot long.

The most common fillings are fried shrimp, oysters or catfish. Also available are standard fillings like ham or turkey. Roast beef is served warm with gravy (often called a "debris po'boy", because it is made with the pieces of meat that fall in as the roast cooks).

The term “po'boy” was coined in a New Orleans restaurant owned by Benny Martin, a former streetcar conductor. In 1929, during a four-month long strike against the streetcar company, Martin served his former colleagues free sandwiches. Martin’s restaurant workers jokingly referred to the strikers as “poor boys”. Eventually the sandwiches themselves began to be called “poor boys”. Over time this was shortened to “po'boy”.

Outside of Louisiana, the term "po'boy" is sometimes used more generally to refer to a submarine sandwich.