My Outstandwich: New Orleans French Fry Po-Boy ( and $100 AMEX Giveaway)

If you are looking for a healthy, low calorie sandwich idea….you are in the wrong place. In fact, avert your eyes and shut your browser because you may just become tempted to make this New Orleans staple.  For those of you here looking for a satisfying, scrumptious and inexpensive meal….look no further!

Recently, I was contacted by KRAFT foods to participate in a virtual sandwich road trip to share my favorite regional sandwich with my readers.  The recipe will be featured on their new site, Outstandwich, and will launch on July 18th.  Now, if you’re a NOLA native like myself, you know that Sandwich=Po-Boy here in New Orleans.  And one Po-Boy on every menu is the “French Fry Po-Boy” which I will share with you today.

Before I begin, what’s a New Orleans recipe without a little history, y’all?  I found this great explanation on FrenchQuarter.com:

As with most elements of New Orleans history, the origin of the po-boy has competing versions flavored over the years by creative storytellers and self-appointed authorities of dubious veracity. But the most widely accepted story holds that the sandwich was invented by Clovis and Benjamin Martin, brothers and former streetcar drivers who opened a restaurant on St. Claude Avenue in the 1920s. When streetcar drivers went on strike in 1929, the brothers took up their cause and created an inexpensive sandwich of gravy and spare bits of roast beef on French bread they would serve the unemployed workers out of the rear of their restaurant. When a worker came to get one, the cry would go up in the kitchen that “here comes another poor boy!,” and the name was transferred to the sandwich, eventually becoming “po-boy” in common usage.”

The Po-Boy is a tradition and the French Fry version is no exception!  It is generally the most inexpensive po-boy on local menus, but don’t be deceived, it is excellent in taste!

What you Need to Make It:

One loaf of French Bread

Miracle Whip

Frozen French Fried Potatoes

1/4 cup beef drippings

3/4 cup water

Brown Gravy Mix

Shredded Cheddar Cheese (KRAFT Triple Cheddar Shredded Cheese)

How to Make It:

If you have the talent, feel free to steak cut potatoes and bake or fry them to your liking.  Or, if you are short on time, frying some frozen french fried potatoes (shoestring is my favorite) will work just fine.  While the potatoes are baking/frying, make the brown gravy according to the packaged directions.  For a beef flavoring add 3/4 cup of water and 1/4 cup of beef pan drippings from a previous meal.  Cut a 12″ piece of French Bread from the loaf and cut horizontally to open the bread.  Slather the bread with Miracle Whip, add french fries and pour on a hearty amount of the prepared brown gravy.  Add cheese.

If you are in New Orleans, you may have the option of ordering your sandwich “dressed.”  No, this doesn’t mean that your sandwich will arrive with a shirt and pants!  If you order your po-boy dressed, it will arrive at your table with mayo, lettuce and tomato.

Finally, press your sandwich closed, slice in half, and enjoy the yummy-ness!  HEAVEN!

Now, it’s your turn!!

Do you have a special “Outstandwich” that represents your Region or City?  Share it with me in the comments!  Make sure you leave the entire recipe so we can try it.  A panel of judges (namely, my two contributing editors Jennifer and Beth) will each select two of their favorite recipes giving us a top four recipe sandwich-off.  My husband and I will make each of the four sandwiches and select a final winner!

What do you win (besides bragging rights of course)?

The winning recipe will be featured on Experimental Mommy as well as the KRAFT Outstandwich website when it launches on July 18th!  And…..a $100 American Express Gift Card!!  If you are the chosen winner, I will need a picture of your homemade sandwich for display in a post on Experimental Mommy.

How to Enter:

1.  Submit your own regional/local recipe for your favorite “Outstandwich” in the comments below. It is not a requirement to use KRAFT products in your sandwich.

Additional Entries:

1.  Because this is not a random drawing, there are no additional entry options.  But, I would love it you would help me spread the word about the contest on Twitter and Facebook!

This post is the opinion of the Experimental Mommy. While I did receive the same prize pack offered here, all opinions remain 100% mine.  Entries must be submitted by June 18, 2011.  The winner will be announced on June 19 and will be notified by email.  A picture of the winning sandwich will be required no later than June 20, 2011.

Comments

  1. I love this paula dean special filled with all sorts of good for you fats and perfect with delicious summer veggies.
    4 slices bacon
    4 slices wheat bread, toasted
    4 ounces cream cheese, room temperature
    1 teaspoon minced fresh parsley leaves
    1 teaspoon minced green onion
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    2 large eggs
    4 slices tomato
    1/2 avocado, peeled, pitted, and sliced
    Sliced turkey

    cook the bacon, remove from pan. I fry the eggs in the bacon grease b/c i roll like that.
    Mix the cream cheese, parsley and green onions together. Add salt and pepper. Spread it o the bread
    Slice the tomato and avocado and place on the bread, add the turkey, the bacon and top with the fried egg and the top piece of bread.
    I might go make this right now!!!

  2. I luv this sandwich recipe!

    Steak sandwich

    2 French-style baguette loaves, each at least 14 inches long
    1/2 cup store-bought mayonnaise
    2 tablespoons bottled prepared horseradish
    2 garlic cloves, minced
    8 slices Cheddar cheese, 6 to 8 ounces total weight
    2 pounds thinly sliced roast beef
    1/4 cup extra-virgin olive oil

  3. Kat Emerick says:

    This is my favorite from New Orleans:

    The Great Muffaletta Sandwich

    For the Olive Salad
    1 cup pitted olives, preferably a mix, roughly chopped
    1 tablespoon minced shallots
    1 tablespoon minced celery
    1/2 cup roasted red pepper strips
    3 tablespoons olive oil
    1 tablespoon red wine vinegar
    salt and pepper to taste

    For the Sandwich
    1 loaf focaccia, halved lengthwise, cut into quarters
    4 ounces ham, salami, capicola, or a mix, thinly sliced
    4 ounces mortadella, thinly sliced
    4 ounces provolone cheese
    PROCEDURES
    1
    Combine olives, shallot, celery, red pepper, and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
    2
    Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom halves, then top with top halves. Serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

  4. My favorite is turkey on rosemary garlic bread with cheddar cheese, avocado, onions, tomatoes and pickled jalapenos.

  5. A favorite for us is :
    •2 1/2 to 3 pounds cubed pork, or use about half beef cubes
    •1 (6 oz.) can tomato paste
    •1/4 c. vinegar
    •1/2 c. brown sugar
    •1 tsp. salt
    •1 tbsp. chili powder
    •1 lg. chopped onion
    •1 chopped green pepper (optional)

    Mix all ingredients in slow cooker; cover and cook on LOW for 9 to 11 hours. Shred meat with fork before serving on good buns or hard rolls.

    ardy22 at earthlink dot net

  6. My favorite sandwich Chicken Mediteranean!

    1 pkg. Grilled chicken strips
    French bread or Italian roll
    Kraft Greek Vinaigrette Salad Dressing
    Lettuce
    Tomato
    Sliced black olives
    Feta cheese

    Heat up chicken strips in microwave, place on bread. Pour some Greek vinaigrette over warm chicken, and top with lettuce, tomato, olives and lots of feta! Such a delcious sandwich and always a quick treat for lunch!

  7. Debbie Stanton says:

    a local favorite that is served at all our fairs/events is Tri-Tip Sandwiches. Here’s a recipe:

    3 pound beef tri-tip steaks
    1/4 cup white vinegar
    1/4 cup olive oil
    1/4 cup soy sauce
    2 cloves garlic, minced
    1 teaspoon black pepper

    Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag. Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes, slice and serve on a sliced sandwhich roll.

Trackbacks

  1. […] I participated in a virtual sandwich road trip with KRAFT and shared with you my recipe for the New Orleans French Fry Po-Boy.  I invited you to share with me your favorite regional recipe for a chance to be featured on the […]

  2. […] sandwich to be featured in the KRAFT Outstandwich campaign.  I decided to go with a traditional New Orleans French Fry Po-boy…how can you mess that up, […]

  3. […] month, I shared with you my recipe for the New Orleans French Fry Po-boy and also selected the Chicken Dance Sandwich as the winner from Experimental Mommy.  Now, you can […]