A po’boy is a traditional sandwich from Louisiana. It typically consists of fried seafood or meat, such as roast beef. This variation uses brisket. The brisket is cooked with onions, to add a little more flavor.
It is the ideal vehicle for using up leftover brisket. The brisket is heated on a griddle before going into the sandwich. The sandwich is kept simple, topped with sliced tomatoes, lettuce, and a little mayonnaise.
If you’re looking to spice things up a bit, add a little hot sauce to the mayonnaise. Or, make individual sandwiches using hot dog buns or small rolls.
Brisket Po’boy Recipe
- 1 onion sliced
- 2 pounds cooked brisket sliced
- 1/2 large French-style long roll sliced in half
- mayonnaise for spreading
- 2 cups sliced lettuce
- 1 tomato sliced
- 1/2 cup sliced pickles
- baking paper
- Heat a griddle over medium heat.
- Add the onions and cook until just starting to soften. Add the brisket and warm through. Set aside and keep warm.
- Toast the roll on the griddle. Spread with the mayonnaise.
- Pile the onion-brisket mixture on top of the roll. Add the lettuce, tomatoes, and pickles.
- Wrap the sandwich in baking paper to hold it together while slicing it into individual portions.