Aurora Catering's

Mardi Gras Parade Route Poboys

Yield  18 - 20 Servings

This is ......  with some MINOR changes, the recipe that I use for PoBoy Finger Sandwiches.

Ingredients
4 - 5  LOAVES FRENCH BREAD (24 inches long & 4 inches wide) (The pic at right is a LITTLE longer!)    See Chef's Notes:
3  LBS  DELI ROAST BEEF (sliced a little thicker than shaved)

2  LBS  PASTRAMI  (sliced a little thicker than shaved)

2  LBS  DELI HAM  (High quality, Black Forest or Honey Baked... no gristle or fat, sliced normal sandwich thickness)

2  LBS  SMOKED TURKEY BREAST (Sliced medium)

2  LBS (Extra) of your favorite meat
2  LBS  SWISS OR PEPPER JACK CHEESE (Sliced)

1  LB  PROVOLONE CHEESE (Sliced)
 

Condiments (Chef's Choice)

1  TBSP BEEF BASE

2  TSP PREPARED HORSERADISH

1 -1/2  CUP MAYO

1 CUP  CREOLE MUSTARD  or CHEF's Choice Mustard

LOT   DILL and/or  SWEET RELISH  and/or

1 CUP MUFF OLIVE SALAD see Recipe

2   ICEBERG LETTUCE HEADS (Shredded)

8   ROMA TOMATOES (Sliced thin)

1   32OZ PICKLE SPEARS  (Chef's Choice for variety)

LOT   PC WET WIPES  

Method
In a small stainless steel bowl mix in beef base, horseradish and mayo.... set aside for assembly. (see Chef's Notes:)

Prepare ALL of the ingredients beforehand... they should ALL be ready you as you decide on your PoBoy assembly.  (see Chef's Notes:)

Slice the French bread lengthwise BUT... leave a rib on one side of the loaf for folding in ingredients.  Pull some of the excess dough from the center of the bread. (Reserve, and use for Bread Pudding).  Place the bread inside up on a cutting board and spread your choice of dressings, mustard or relish,  then overstuff with a Chef's choice of meats.

Then, add cheese, lettuce and tomato slices.   Fold to close, press down lightly and cut on the bias into 2 inch thick slices.

Plate Presentation
The presentation is the most important feature of this recipe.  Package two poboy sandwiches in individual Ziploc bags..... WITH 3-4 napkins, an individually packed Wet wipe and a pickle spear!!

Chef's Notes:
Before you start assembly... make sure you have everything in front of you.... a good Chef will "play" with the ingredients to make the dish their own.. DO IT!   ALSO, and most important... have different spreading knives and spatulas for the varied condiments.. you don't want to contaminate the leftover jars of condiments.

About the Beef Base, Horseradish and Mayo Dressing.... Many New Orleansians like their PoBoys "sloppy" and that means with plenty of gravy drippin' down to their elbows.... But on a parade route you don't want to make a mess...... So this step eliminates the gravy but still brings back the missing flavors of the gravy.... especially if you "Dress" the PoBoy with lettuce and tomatoes.    When ready to eat remove a ziploc bag and set in the sun for 15 minutes before you eat it.....  This will slightly warm the poboy, while the tomato releases some water to mix with the beef base dressing!!!  YOU are not going to believe how good this is!!

I know that Tuna, Egg and Chicken Salads can make a PoBoy... But they are NOT my favorite because they require mayo and the combination is asking for problems.... SOOOO I don't recommend them for Mardi Gras!

I like to use pickle SPEARS....AND NOT add them to the PoBoy... Place one in each Ziploc... You can easily add them to the poboy or eat them separately

Throughout the year, I save the unused PC or individual packets that I get from fast food restaurants...... Place these in a Ziploc bag and have it in your ice chest... this will give your guests the choice of many different condiments!!

It is important to select French breads that are a little wider than most that are baked. Look around and find a baker that might bake some special for you.  Check out the local Vietnamese bakers, their traditional French background baking skills are renown.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -Feb-17 [Aurora Catering, Inc]. All rights reserved.
Revised: February 15, 2017
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