Chef John Ash

This classic New Orleans sandwich is thought to be a version of the sub or hoagy of the Northeast using local ingredients. The origin story goes back to 1929, when a restaurant in the city served free sandwiches to streetcar drivers who were on strike and so were called “poor boys,” or “po’boys” in the local dialect. This version of the recipe is known as a “dressed” po’boy because it includes bacon, lettuce, and tomatoes. Use only your best ripe summer tomatoes here.