Pin it Enjoy a vibrant combination of Cajun-spiced beef sausages grilled over medium-high heat, served on toasted baguettes. Crisp iceberg lettuce, ripe tomato slices, tangy dill pickles, and thin red onion layers complement the bold meat. A creamy, zesty Creole remoulade made from mayonnaise, mustard varieties, ketchup, herbs, and spices brings a unique tang and spice balance. This quick-to-prepare dish offers rich flavor contrasts and a satisfying crunch in every bite.
The first time I had a proper Po Boy was at this tiny hole-in-the-wall in New Orleans where the ceiling fans spun lazily and the guy behind the counter called everyone "baby." I watched him build sandwiches with this confident rhythm that made it look like an art form. When I bit into that sandwich, the crunch of the bread, the pop of the pickles, and that incredible sauce all hit me at once. I knew I had to recreate that magic at home, and this version has become my go-to for when I need a serious sandwich fix.
Last summer I made these for a backyard cookout and my friend Mark stood there eating his sandwich with his eyes closed, completely silent. When he finally finished, he wiped remoulade off his chin and asked if I could make them every single weekend. The grill gives the sausages this beautiful char that you just cannot get from a skillet, and something about eating them outside with cold drinks makes them taste even better.
Ingredients
- Beef sausages: Cajun-style gives you that authentic Louisiana kick, but regular beef sausages work perfectly if you hit them with extra Cajun seasoning before grilling
- French baguettes: Look for ones with a crackly crust that will stand up to all those juicy toppings without getting soggy too quickly
- Iceberg lettuce: The crunch is absolutely essential here, and iceberg holds up better than delicate greens when piled high
- Tomatoes: Get them ripe but still firm so they slice cleanly and do not turn your bread into a soggy mess
- Dill pickles: Thin slices give you that tangy brightness that cuts through all the rich sausage and creamy sauce
- Red onion: A little sharpness goes a long way, and thin slices mean you get the flavor without overwhelming everything else
- Mayonnaise: Use real mayo, not miracle whip, because you want that velvety base to carry all the other flavors
- Dijon mustard: This adds a sharp backbone that keeps the remoulade from being too sweet
- Creole mustard: Whole grain mustard gives you those little pops of texture and an authentic flavor profile
- Ketchup: Just enough to give the sauce body and a touch of sweetness to balance the heat
- Parsley: Fresh brings a bright herbal note that cuts through all the rich elements
- Hot sauce: Tobasco is traditional but whatever spicy sauce you love will work beautifully here
Instructions
- Fire up the grill:
- Get it to medium-high so you have enough heat for a good sear on the sausages but will not burn the bread when you toast it
- Grill the sausages:
- Cook them for 10 to 12 minutes, turning them every few minutes until they are gorgeous and browned all over with that irresistible grill flavor
- Toast the bread:
- Split those baguettes and let them get just a minute or two on the grill until they are crisp but still have some softness inside
- Make the magic sauce:
- Whisk together the mayo, mustards, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice until it is smooth and tastes like perfection
- Build your masterpiece:
- Slather both sides of each toasted baguette with remoulade, then pile on the lettuce, tomatoes, pickles, and onions before nestling in those grilled sausages
- Press and serve:
- Close each sandwich gently, give it a light press so everything settles in together, and get them to the table while they are still warm and the sauce is perfectly melty
Pin it These sandwiches have become my signal that summer has officially arrived. There is something about standing at the grill with tongs in one hand and a cold beer in the other that just feels right in the world.
The Bread Makes All the Difference
I have learned the hard way that not all baguettes are created equal for Po Boys. You want bread that has a serious crust but is still tender inside, and it should be fresh from the bakery that day. Stale bread will shatter when you bite down, and super soft sandwich rolls will turn to mush the second that remoulade hits them.
Customize Your Heat Level
Some nights I want these sandwiches to bring the fire, and other times I keep it mild for the kids. The beauty is you can control everything by adjusting the hot sauce in the remoulade or sprinkling more Cajun seasoning on the sausages before they hit the grill. I have also been known to add sliced jalapeños when I am feeling particularly brave.
Make It A Meal
These Po Boys are substantial enough to stand alone as dinner, but I love serving them with classics that complete the Louisiana experience. A bag of Zapps potato chips and cold beers are pretty much all you need, though a simple slaw on the side never hurt anybody.
- Extra napkins are absolutely mandatory because these sandwiches get gloriously messy
- The remoulade keeps in the fridge for a week and is incredible on burgers or fries
- If you have leftover sausages, chop them up and throw them in red beans the next day
Pin it Gather your friends, fire up the grill, and let these sandwiches transport you straight to the French Quarter. Life is too short for boring food.
