Half and Half Po’ boy Sandwich

Dredge seafood in cornmeal.

America has a blushingly unapologetic love affair with The Sandwich. The Sandwich is especially suited to our national temperament and accommodates our multitasking lifestyle, easily held in one hand while the other hand performs a variety of tasks.

The Sandwich is egalitarian and, with it’s populist nature, may be customized, or dressed, to suit individual predilections. Plush white bread housing rare roast beef fits as neatly in ones palm as does hommos and sprouts, sandwiched between12-grain wheat bread.

Fry at 355˚.

The Sandwich is also a source of pride distinguishing a town or region. The “Chicago-Styled Hot Dog”, “Philly Cheesesteak” and “Hoagie” are good examples. Our own fair city of Ann Arbor, indeed, could very well be referred to as “The Little Kingdom of Sandwich”, a beloved little deli on Detroit Street occupying the crown throne.

Spread mayo and slaw on bread.

The Louisiana “Po’ boy” seems a fitting sandwich for these recessionary times. One of the most popular Po’ boys, possibly the Po’ boy’s namesake, is simply filled with French fries and gravy– cheap and gut satisfying.

Though more expensive than the former, Po’ boys stuffed with fried shrimp or oysters are wonderful indulgences.

Dad's favorite supper!

My brother, Allen, and I were debating whether to make shrimp or oyster Po’ boys. Our recipe reconciles this angst giving us several big bites of both fried shrimp and oysters. We christened it the “Half-and-Half”, not to be confused with another L.A. (lower Alabama) Half-and Half favorite: Black-Eyed Peas and Turnip Greens.

In Louisiana, the cole slaw used in these sandwiches is mayonnaise-based and is more sweet than tart. My recipe for Po’boy Horseradish Coleslaw is delicious with the oysters and shrimp, but you may purchase a pre-made coleslaw, to save time, adding horseradish to taste.