From Po-Boys to Muffulettas: The Sandwiches That Define the City

In New Orleans, even the sandwiches tell a story. Packed with flavor, steeped in history, and served with a side of local pride, these handheld feasts are more than just a quick bite—they’re edible traditions. Two reign supreme in the Crescent City: the po-boy and the muffuletta. Each has its own origin, personality, and loyal following, but both are pure New Orleans.

The Po-Boy: Humble Beginnings, Huge Flavor

The po-boy’s legend began in 1929 during a streetcar strike. Bennie and Clovis Martin, former streetcar conductors turned sandwich shop owners, fed their fellow strikers free sandwiches, calling them “poor boys.” Over time, the name stuck and the sandwich evolved into the loaded, messy masterpiece we know today.

Served on airy, crispy French bread, po-boys can be stuffed with fried shrimp, oysters, roast beef with debris gravy, catfish, or just about anything else you can imagine. Dressed “all the way” means lettuce, tomato, pickles, and mayo—though every New Orleanian has their preferred order.

The Muffuletta: A Sicilian Import with a Big Personality

The muffuletta arrived via Italian immigrants in the early 20th century, most famously served at Central Grocery on Decatur Street. This round loaf of sesame bread is sliced and piled high with layers of mortadella, salami, ham, provolone, and Swiss, but the real magic is the olive salad—a briny, garlicky mix of olives, pickled veggies, and herbs that seeps into the bread.

Meant to be eaten in quarters (or halves, if you’re feeling bold), the muffuletta is as much about the bread as the filling—light enough to hold together, sturdy enough to soak up that olive goodness without falling apart.

Beyond the Big Two

While po-boys and muffulettas may get all the fame, New Orleans has a deep bench of sandwich greatness. Soft shell crab po-boys, cochon de lait sandwiches, and even inventive banh mi with Cajun twists keep the city’s sandwich scene thriving.

A Bite of New Orleans Culture

Whether you’re grabbing a roast beef po-boy at Parkway Bakery, splitting a muffuletta from Central Grocery, or discovering a new favorite at a corner po-boy shop, these sandwiches aren’t just meals—they’re cultural landmarks. In New Orleans, every bite tells a story, and every sandwich is an invitation to stay a little longer.