What type of bread is used for a New Orleans po' boy sandwich?

A New Orleans po' boy traditionally uses French bread, specifically a local French-style roll with a crisp crust and light, fluffy crumb.

The sandwich developed in Louisiana and is commonly filled with roast beef, ham, or fried seafood such as shrimp, oysters, crawfish, or catfish. The bread is substantial enough to hold saucy fillings while remaining softer and less chewy than a traditional baguette.

Po' boy bread is a distinctive local style rather than simply any French loaf. New Orleans bakers traditionally make it with more water and less flour than a standard baguette, producing a wetter dough. The humid Gulf climate and historically limited local wheat production also shaped the region's bread-making traditions.

A common mix-up is confusing the bread with the filling: “po' boy” identifies the sandwich style, not one specific meat or seafood. A dressed po' boy usually includes lettuce, tomato, pickles, and mayonnaise, while roast-beef versions may include gravy or “debris,” the flavorful bits that fall from the meat.