The po-boy is a famous sandwich and a celebrated part of Louisiana culture, invented almost a century ago with a vibrant and ...

Wallace exclusively told Daily Meal, "New Orleans French bread is the best! It has a crackly crust on the outside and a soft, pillowy interior. [It's] perfect for a fried shrimp po' boy." ...

Bellegarde Bakery made its name on artisan bread in New Orleans. Now a big name in the local restaurant business has bought ...

It's a mashup of an Italian-style hoagie and a Southern po' boy, with a distinctly delicious Middle Eastern twist.

Louisiana is home to two iconic sandwiches, the po'boy and muffuletta ... sesame bread loaf. Lupo Salvadore, a Sicilian immigrant, opened Central Grocery in 1906 in New Orleans' French Quarter ...

The two main suppliers of New Orleans French bread, McNulty says, are Leidenheimer Baking Co. and the much smaller John Gendusa Bakery. Someone attempting to make a po’boy outside of New Orleans ...

and po’boys (cochon de lait), but a lot of work, attention to detail and creativity go into the ingredients and preparation. — Clancy’s. It is located not far from Audubon Park. New Orleans ...

These sandwiches served on New Orleans French bread are a hallmark of the city ... and it’s pretty much 100% po’boys. So, it doesn’t have that tiny feel to it. But it’s just so consistent ...

It is the foundation, and it is the thing that differentiates a po'boy from a hoagie, a hero, a sub or any other kind of sandwich," says Ian McNulty, food writer for the news site NOLA.com. “It’s the ...