Almost always consisting of roast meat or dried seafood, served on baguette-like New Orleans French bread, what name is given to a traditional submarine sandwich from Louisiana?
Po' boy Po' boy A po' boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. Another form of the po’ boy is a BBQ po’ boy. The BBQ po’ boy is commonly found in Texas and usually consists of brisket, sausage, and chopped beef. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center. The traditional versions are served either hot or cold and include fried shrimp and oysters. Soft shell
Steak sandwich back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the "jus" the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy. A French dip sandwich is an American hot sandwich, also known as a beef dip (especially in Canada), consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served "au jus" ("with juice"), that is, with beef