Sandwiches are at the top of the list: Themuffulettalayers tangy olive salad with deli meats and creamy cheese.
But it’s the po’boy that perhaps garners the most affection.
The roast beef debris po’boy is a really special option even among the best sandwiches.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
The relish mayo cuts through the fatty richness of the beef and dresses the vegetables on the toasted bread.
It’s sandwich perfection, one might say.
The beef can be made ahead up to one week and stored in its drippings to keep moist.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Store any extra bread and mayo separately.
The mayo should last up to five days in the refrigerator.
you’ve got the option to also reheat it covered in 300F oven, or in the microwave.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Toast the rolls if needed, and assemble the sandwiches fresh before serving.
If you have leftover assembled po’boys, wrap in foil and refrigerate.
Enjoy within 1-2 days for the best flavor and texture.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
What To Serve With Debris Po’Boys
These sandwiches are rich, juicy, and packed with flavor.
More…
Ingredients
1(2-lb.
)yellow onion, quartered
4(4-in.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
)thyme sprigs
1fresh or driedbay leaf
1/2cupmayonnaise
2Tbsp.dill relish
4(2 1/2-oz.
)hoagie rolls, split lengthwise and toasted
2medium-sizeplum tomatoes, sliced crosswise 1/4-in.
thick
1 1/2cupsshaved iceberg lettuce(from 1 [12-oz.]
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Place 1 garlic half into each slit.
Rub roast all over with salt and pepper.
Let roast stand at room temperature for 30 minutes.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Sear roast:
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot).
(Times, instructions, and parameters may vary according to cooker brand or model.)
Select HIGH temperature setting, and allow to preheat 2 to 3 minutes.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Add oil and roast to cooker.
Cook until well browned on both sides, 4 to 5 minutes per side.
Cook roast:
Add broth, onion, thyme sprigs, and bay leaf to cooker.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Select HIGH pressure for 1 hour.
(It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Make sandwich spread:
While beef cooks, stir together mayonnaise and relish in a small bowl.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Cover and refrigerate until ready to use.
(This will take 2 to 3 minutes.)
Remove lid from cooker.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Shred beef:
Transfer roast and 1/2 cup juices to a large bowl.
Shred into small pieces using 2 forks, like debris.
Build sandwiches:
Spread mayonnaise mixture evenly on each hoagie roll half.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Top bottoms halves with beef, tomato, and shredded iceberg.
Top with remaining halves of rolls.
