Po-Boy, New Orleans Style Recipe

Name: Po-Boy, New Orleans Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. coarsely chopped sweet red pepper; 1 c. pimiento-stuffed olives; 1 c. pitted ripe olives; 1 c. olive oil; 3 Tbsp. chopped fresh parsley; 2 Tbsp. white wine vinegar; 2 cloves garlic, crushed; 2 (1 lb.) loaves French bread; 1/3 lb. sliced salami; 1/3 lb. sliced mortadella; 1/3 lb. sliced Provolone cheese; 1/3 lb. sliced Havarti cheese

Servings: persons

1 1/2 c. coarsely chopped sweet red pepper
1 c. pimiento-stuffed olives
1 c. pitted ripe olives
1 c. olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
2 cloves garlic, crushed
2 (1 lb.) loaves French bread
1/3 lb. sliced salami
1/3 lb. sliced mortadella
1/3 lb. sliced Provolone cheese
1/3 lb. sliced Havarti cheese

1
Position knife blade in food processor bowl; add first 7 ingredients.
2
Pulse 5 times or until vegetables are finely chopped.
3
Place olive mixture in a bowl; cover and chill at least 8 hours.
4
Cut French bread in half horizontally using a serrated or electric knife.
5
Set top of each loaf aside.
6
Hollow out bottom half of each loaf, leaving a 1/4-inch thick shell.
7
Spoon olive mixture evenly into each shell.
8
Layer sliced meats and cheeses evenly over olive mixture in each shell.
9
Replace top of each loaf.
10
To serve, cut each loaf crosswise into fourths.
11
8 servings.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. coarsely chopped sweet red pepper, 1 c. pimiento-stuffed olives, 1 c. pitted ripe olives, 1 c. olive oil, and more.

Yes, Po-Boy, New Orleans Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Po-Boy, New Orleans Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions