Traditional New Orleans French Fry Poboy
New Orleanians love their poboy sandwiches – locally baked French bread stuffed with any number of cold cuts or fried seafood – but the simple french-fry poboy still reigns as the original comfort food meal. It’s traditionally dressed with lettuce, tomato, mayonnaise and pickle with the option to be drenched in brown gravy.
- 1 (2-pound) bag French fried potatoes
- 4 (6-inch) lengths po-boy bread (or 4 pistolettes)
- 8 tablespoons roast beef gravy, optional
- 8 tablespoons Blue Plate®️ Mayonnaise
- Shredded iceberg lettuce
- 8 thin tomato slices
- Sliced pickle, optional
- Hot sauce, optional
- Cook French fries according to package directions.
- Halve po-boy bread pieces lengthwise and spread each top and bottom piece with one
tablespoon of mayonnaise.
- Place the bottom halves of the bread on a baking sheet and evenly distribute the cooked french fries on them. Top the fries with the roast beef gravy, if desired, shredded lettuce, 2 slices of tomato, pickles and a dash of hot sauce, if desired.
- Serve immediately.