The marinade alone is reason enough to make this sandwich from E2GO in Charlotte, NC. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.
In this po-boy, the shrimp are not fried, but instead quickly sautéed in a pan in less than 5 minutes. The lettuce is tossed with a simple vinaigrette made from vinegary hot sauce. Currently on the menu at Lagasse's Stadium in Las Vegas.
This sandwich hails from E2 Emeril's Eatery in Charlotte, North Carolina. The fish is grilled rather than fried to keep it light and simple and roasted corn aioli is added to give the sandwich a little something extra. It's great with a side of potato salad.
Miss Hay, or "Momma" as she is known to the other cooks, has cooked at NOLA Restaurant since 1992! She shares her love of her native Vietnamese cooking with us here in this delicious roast pork po'boy.
This Hawaiian inspired sandwich from Emeril's Tchoup Chop is made by dry seasoning the pork shoulder, adding liquid smoke, and braising long and slow in the oven. Don't be intimidated by all the different components, they can all be made ahead of time or while the pork is braising.
Prep Time: 1 hour
Total Time: 1 1/2 hours plus 3 1/2 hours for braising pork
Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. This po'boy is currently on the Friday Lunch menu at Emeril's Delmonico in New Orleans.
This tasty veggie burger is on the menu at Burgers and More by Emeril in Bethlehem, PA. The portobello mushrooms give great flavor and texture to this burger while the balsamic glazed onions and garlic-basil mayo take it to another level.
This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans-style olive salad, and a fresh basil spread, this muffuletta tastes so good you'll never even miss the meat!
Prep Time: 15 minutes, plus time to make the Basil Spread
This is a great sandwich! The fried oysters add a nice crunch and the hot sauce takes this poboy to the next level. Emeril's New Orleans Fish House serves a similar poboy using fried shrimp instead of oysters and with a Creole Mayo instead of this Jalapeno Mayo.