Made with French bread that's crusty on the outside and light and fluffy on the inside, the po' boy sandwich is a New Orleans icon. This special sandwich is always served on French bread; however, what's featured on it can vary from roast beef, meatballs, sausage, crab, fried oysters, shrimp, fish or more. With this recipe for Burgundy Beef Po' Boys, red wine, balsamic vinegar and Worcestershire sauce infuse the meat with considerable oomph during the slow cooking process. When the beef is done cooking, remember to let it cool down long enough to make it easier to touch when shredding with a fork.
- Lynne, Olver. The Food Timeline: FAQs: Sandwiches. April 3, 2010. (May 7, 2010). http://www.foodtimeline.org/foodsandwiches.html
- Philadelphia and the Countryside: Authentic Philly Cheese steaks. 2010. (May 7, 2010). http://www.visitphilly.com/restaurants-dining/authentic-philly-cheesesteaks
- Stradley, Linda. What's Cooking America: History of Hoagies, Submarine sandwiches, Po' boys sandwiches, dogwood sandwiches, and Italian sandwiches. 2010. (May 7, 2010). http://whatscookingamerica.net/History/HoagieSubmarinePoBoy.htm.
- Linda. What's Cooking America: History of Reuben Sandwich. 2010. (May 7, 2010). http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm
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