Famous New Orleans Peacemaker Po Boy

Donna Graffagnino

By
@StillWild

If you don't already know, there's a rule that says not to combine cheese with seafood. I agree with that almost all of the time. On the peacemaker Po-Boy that rule flies out the window!
The peacemaker on Magazine Street in New Orleans made this amazing Po-Boy famous.It doesn't have debris, it's not a half and half. It definitely isn't a multi-coldcut sandwich.
Others make it with all kinds of things that make no sense. Whenever you try to duplicate a Po-Boy that you've had at a restaurant, always remember the first rule - Use the name brand ingredients that YOU like.


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Serves:

1-2

Prep:

25 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
12 inch length of crunchy french bread
1/2 stick
butter, melted
cajun cocktail sauce (Cajun Cocktail Sauce)
4 Tbsp
creole tartar sauce (Kicked Up Creole Tartar Sauce)
fried oysters
4 slice
cheddar or american cheese
shredded lettuce
sliced tomatoes
6 slice
bacon, fried crisp
hamburger dill slices

Directions Step-By-Step

1
Preheat oven to 400* F.
2
No matter where you live, most French bread is very thick, and for this sandwich you want to taste more ingredients than bread.

Slice the bread in half longways to make a top and a bottom. Pull out some of the soft center of the bread on both halves, but don't remove too much. Brush the inside of each half with the melted butter.
Lightly toast the bread in the oven, and while you're waiting spread any remaining butter on the bread that you pulled out of the loaf and stuff your face. Smile and enjoy!
3
On the bottom half of the toasted bread, spread it liberally with Creole Tartar Sauce.
Generously layer the fried oysters, and squeeze a lemon wedge over the oysters and a few drops of hot sauce if desired.
4
Place the cheese slices across the oysters.
Now add the bacon on top of the cheese. At this point if you want the cheese melted put just the bottom half into the oven for about a minute or two just to reheat the oysters and bacon. Set bottom half aside.
5
On the top half of the toasted bread, spread it liberally with Cajun Cocktail Sauce. Layer dill slices on top of the cocktail sauce, then add the shredded lettuce and finally top the lettuce with sliced tomatoes.
6
Place both halves side by side and quickly flip the top half onto the bottom halve. Cut sandwich on a diagonal. C'est ci bon!

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