|Head of lettuce||1 Small|
|French roll/Portugese roll / sub roll||12 Inch|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Creole mustard/Whole grain mustard||1⁄4 Cup (4 tbs)|
|Tabasco sauce||1⁄2 Cup (8 tbs)|
|Smoked ham||8 Ounce, thinly sliced, not shaved|
|Swiss cheese||4 Ounce, sliced|
|Dill pickle slice||4|
On your mark:
Preheat the oven to 350°F.
Remove any dark or discolored leaves from the outside of the head of lettuce. Cut the head of lettuce in half and wash under cold water. Tap the lettuce against the side of the sink to remove excess water. Cut out the core and discard.
Beginning at one end, slice the lettuce into very thin strips, the thinner the better.
Place in a medium-size bowl and set aside.
Wash the tomatoes; remove the stem circle from the top and discard. Cut the tomatoes into thin slices and set aside.
Slice the French Roll in half lengthwise, being careful not to cut all the way through the roll. It should fold open like a book.
Place the roll on a baking sheet cut side up. Bake for about 10 minutes until the crust is crispy.
Remove the roll and spread both halves with mayonnaise and mustard.
Add some dashes of Tabasco to each half, according to your taste.
Layer the ham slices on one half of the roll.
Layer the cheese slices on top.
Layer the tomato slices on top.
Layer the lettuce, then the pickle slices on top.
Fold the top over to close.
Cut the Po-boy in half or quarters and serve with plenty of paper napkins.
The perfect bread for a Po-boy should have a thin, crispy crust and a soft inside. Portuguese rolls will work very well or you can cut longer rolls down to 12 inches. Just cut off the ends to make the loaf uniform from end to end.
The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2011 Matthew Locricchio, author of Teen Cuisine
Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life. Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.
Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.
James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.