Prep 10 mins
Cook 5 mins
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!!! :)
- 453.59 g deli roast beef
- 510.29 g jarheinz savory beef gravy
- lettuce, finely shredded
- 1 large tomatoes, sliced
- sliced onion (optional)
- sliced dill pickle (optional)
- 2 loaf crusty French bread
- Have the deli slice the roast beef very thin, but not shaved.
- Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
- Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
- Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
- Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
- Serve with french fries. :).
yuuuuummy!! So good, I wiped the plate clean with some shoe string fries (though seasoned fries would have been better)! I added some pepper jack cheese-made for a good little addition. Super easy, but doesn't taste like it. Thank you for posting. Picture coming soon...