New Orleans Style Sloppy Roast Beef Poboy (Easy!!) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :) Ingredients:
1 lb deli roast beef |
1 (18 ounce) jar heinz savory beef gravy |
lettuce, finely shredded |
1 large tomato, sliced |
mayonnaise |
sliced onion (optional) |
sliced dill pickles (optional) |
2 loaves crusty french bread |
Directions:
1. Have the deli slice the roast beef very thin, but not shaved.
2. Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
3. Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
4. Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
5. Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
6. Serve with french fries. :).
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