Po-Boy Finger Sandwiches
Yield - about 80 Hors doeuvres
4 - 5 LOAVES FRENCH BREAD (24 inches long & 4 inches wide) (The pic at right is a LITTLE longer!) See Chef's Notes:
2 LBS DELI ROAST BEEF (sliced a little thicker than shaved)
1 -1/2 LBS PASTRAMI or CORNED BEEF (sliced a little thicker than shaved)
1 -1/2 LBS DELI HAM (High quality, Black Forest or Honey Baked... no gristle or fat, sliced normal sandwich thickness)
1 LB SMOKED TURKEY BREAST (Sliced medium thickness)
1 LB TUNA OR EGG SALAD
LB ROASTED CHICKEN SALAD
2 LBS SWISS and/or PEPPER JACK CHEESE (Sliced)
1 LBS PROVOLONE CHEESE (Sliced)
Condiments (Chef's Choice)
1 TBSP BEEF BASE
2 TSP PREPARED HORSERADISH
1 -1/2 CUP MAYO
1 CUP CREOLE MUSTARD
1 8OZ BOTTLE CHOWCHOW
LOT DILL and/or SWEET RELISH
and/or YELLOW MUSTARD
2 HEADS RED LEAF LETTUCE (Leafs left whole, but pulled apart)
8 - 10 ROMA TOMATOES (Sliced thin)
LOT 3" FRILLED TOOTHPICKS
In a small stainless steel bowl mix in beef base, horseradish and mayo.... set aside for assembly. (see Chef's Notes:)
First, corral ALL of the ingredients... they should ALL be before you so you can decide on your PoBoy assembly. (see Chef's Notes:)
Slice the French bread lengthwise BUT... leave a rib attached on the back 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.
There are sooooo many, just be a Chef, come on MAN!
Fold to close, press down lightly, place toothpicks at 2" intervals. Cut off ends and discard, cut on the bias into 2 inch thick slices. Arrange the segments as if they were still attached to the bread on the serving platter.
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 different 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 that will be messy at an event...... 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. YOU are not going to believe how good this TIP is!! I like to use this mixed dressing only for the roast beef sandwiches, it is a totally different taste than the other dressings.
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 when they are served at a reception or buffet event .... SOOOO I don't recommend them unless you plan on setting some at the very beginning of the event, then plan on removing the uneaten after about an hour on the buffet! Fried seafoods are almost in the same category... they MUST be eaten when cooked. SOOOO on a buffet, don't do it.
I like to use red leaf lettuce... It holds well and the ends do not brown.... BECAUSE they are already red!!
It is important to select French breads that are a little wider than most that are baked. Look around, find a baker that might bake some special for you. Check out the local Vietnamese bakers, their traditional French background in baking skills are renown.
This is an easy hors doeuvres to prepare, and are a GREAT!!!! substitute for traditional finger sandwiches.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 24, 2017
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