The po’ boy sandwich was invented in 1929 by Clovis and Benjamin Martin, brothers and former streetcar drivers, at their Martin Brothers’ Coffee Stand & Restaurant. / Courtesy of whatscookingamerica.net

The best of New Orleans’ iconic sandwich

As iconic as gumbo or crawfish etouffee, New Orleans po’ boys have made their indelible mark on the city and its denizens since 1929 -- that is, if one believes the local lore surrounding its origins.

Locals tell the story of Bennie and Clovis Martin, who left their home in Raceland, moved to New Orleans and worked as streetcar conductors until 1922, when they opened Martin Brothers’ Coffee Stand & Restaurant in the still-standing French Market. Their restaurant catered mainly to fellow, blue-collar workers in the transit system.

The Martins gave 40-inch sandwiches to unemployed workers throughout the Great Depression. / Courtesy of Nola.com

It wasn't until the summer of 1929, when members of the street railway employees’ union went on strike across the country, that the po’boy made its appearance. The Martin brothers vowed to support their friends during the strike, offering free sandwiches made on French bread specifically designed by local baker John Gendusa. (John Gendusa Bakery is still in operation today in the historic New Orleans’ neighbourhood of Gentilly). Whenever the Martin brothers saw another striker coming, they’d say, “Here comes another poor boy,” and the name just stuck.

French bread, with a light, airy center and crispy crust, forms the base of the best po’ boy. /Courtesy of SeriousEats.com

Although the po’ boy landscape has changed drastically over the past 85 years, one thing hasn’t (and really shouldn’t) change, namely the type of bread it is served upon. New Orleans French bread possesses a light, airy crumb and a crispy crust, a loaf that’s best if found at places such as Leidenheimer Baking Company or Gendusa’s, a fact most po’ boy shops across the city are well aware. Here are a few po’ boys you should definitely get your mouth around.

1. Fried Chicken Liver Po’ Boy - Mahony’s Po-Boys & Seafood

Fried chicken livers are dressed in tangy slaw at Mahony’s Po-Boys & Seafood. / Courtesy of sucktheheads.com

Crispy, succulent and oh-so Southern, this Fried Chicken Liver po’ boy is served with a tangy, slightly sweet slaw that regulars rave about. You might want to enjoy it with a side of their amazing, super-thin onion rings or hand-cut cheese fries, just for good measure.

2. Seared Gulf Shrimp Po’ Boy - Killer Poboys inside the Erin Rose Bar

Seared Gulf Shrimp Po’ Boy at Killer Poboys. / Courtesy of sucktheheads.com

Recognized as some of the best food you’ll ever find in a dive bar, Killer Poboys offers the NOLA classic with a twist. You’ll find the classic sandwich with such ingredients as Glazed Pork Belly and Roasted Eggplant. A favorite would have to be their Seared Gulf Shrimp Po’ Boy, served in the traditional loaf with marinated radish, carrot, cucumber, fresh herbs and sriracha aioli.

3. Fried Green Tomato Po’ Boy - Liuzza's Restaurant & Bar

Liuzza’s loads its Fried Green Tomato Po’ Boy with shrimp remoulade. / Courtesy of sucktheheads.com

Though this old-school, neighbourhood restaurant is known for its “Frenchuletta,” otherwise known as a muffaletta on French bread, there are a ton of other items on their menu that are certainly worth your time. Wrap your mouth around this Fried Green Tomato Po’ Boy made with, or (heaven forbid) without, shrimp remoulade.

4. Oyster Poor Boy - Stanley

Stanley’s Oyster Poor Boy is packed with cornmeal-crusted Gulf oysters. / Courtesy of sucktheheads.com

Located in the French Quarter on the corner of Jackson Square, Stanley has the feel of an old-fashioned diner with elaborate tiled floors and a soda bar – a perfect spot to eat your lunch and watch the crowds stroll by. Among other dishes worthy of a first, fifth or 50th try, Stanley offers a wonderful Oyster Poor Boy with crispy, cornmeal-crusted Gulf oysters, tangy coleslaw, spicy remoulade and Creole cocktail sauce on toasted French bread.

5. Catfish Po’ Boy - The Half Shell Oyster Bar & Grill

Catch the fried catfish po’ boy at The Half Shell Oyster Bar & Grill. / Courtesy of sucktheheads.com

Although this restaurant is all about fresh Gulf oysters, they make a mean Fried Catfish Po’ Boy, a sandwich that is best fully dressed with lettuce, tomatoes and mayonnaise. Though, it certainly wouldn't hurt to get a half-dozen Voodoo Bleu Oysters on the side. These juicy mollusks are wrapped in bacon, topped with bleu cheese and grilled just enough to let all the tasty juice ooze out into the shell.

6. Surf & Turf Po-Boy - Parkway Bakery & Tavern

Torn between beef and seafood? Try the Surf & Turf at Parkway Bakery & Tavern. / Courtesy of Parkway Bakery & Tavern

Easily one of the oldest and most popular spots, Parkway has been serving po’ boys to locals and tourists since 1929. Discover the best of both worlds with their famous “Surf & Turf” with house-made roast beef and crispy fried shrimp topped with a healthy serving of rich, brown gravy.