18 New Orleans Sandwiches That Are In A League Of Their Own
New Orleans does sandwiches with swagger, from dripping po’ boys to olive-packed muffulettas. Every bite tells a story of neighborhoods, traditions, and bold seasonings that stick with you long after the last crumb.
If you love crunch, spice, gravy, and attitude, this list will have you plotting your next bite. Hungry yet?
Let’s dig into the city’s most iconic handhelds.
1. The Classic Roast Beef Po’ Boy
Slow-cooked roast beef collapses into shreds, soaking bread with savory gravy. The crusty loaf holds, barely, while lettuce, tomatoes, and pickles keep it bright.
Every bite drips onto your hands, a badge of honor.
You taste pepper, garlic, and the deep beefiness of hours in the pot. Ask for it dressed and extra napkins, because control is not the goal.
This is comfort, chaos, and soul in a sandwich, a classic that locals measure others against.
2. The Fried Shrimp Po’ Boy
Cornmeal-crusted shrimp bring crackle and Gulf sweetness in every bite. Piled high on airy French bread, they meet crisp lettuce, tomato, and pickles for refreshing contrast.
A swipe of mayo or remoulade ties it together.
Squeeze a little lemon and the sandwich wakes up. The shrimp stay snappy, the bread stays light, and the condiment adds gentle heat.
It is simple and spectacular, a po’ boy that feels like sunshine, salt air, and second helpings.
3. The Fried Oyster Po’ Boy
Briny oysters get a delicate crunch that breaks to silky centers. They tumble into French bread with lettuce, tomato, and a generous streak of creamy remoulade.
Each bite swings from ocean brine to buttery richness.
You will hear the crunch first, then taste the soft, savory interior. The sauce’s tang and spice flirt with the oysters’ sweetness.
It is indulgent without feeling heavy, a little messy, and absolutely worth chasing across town when the craving hits.
4. The Catfish Po’ Boy
Catfish brings a meatier bite, sweet and clean beneath its golden crust. On airy bread, it feels hearty but never heavy, especially with tartar sauce or hot sauce.
Lettuce, tomato, and pickles add crunch and balance.
You get a satisfying chew where fish meets crumb, a steady rhythm of crisp and tender. A little lemon brightens the richness.
For folks who want seafood with substance, this po’ boy delivers comfort and confidence in every mouthful.
5. The Hot Sausage Po’ Boy
Spicy hot sausage hits with cayenne, garlic, and smoke, sizzling into the bread. Mustard snaps, pickles cut through, and the crusty loaf keeps everything in line.
It is loud, simple, and unforgettable.
You can go dressed, but mustard is nonnegotiable for many locals. The sausage’s juices mingle with bread, creating that perfect, peppery stain.
If you like heat with character, this sandwich feels like a parade, all brass and heartbeat.
6. The Soft-Shell Crab Po’ Boy
A whole soft-shell crab goes in, legs peeking out like a promise. The shell fries delicate and crisp, giving way to buttery sweetness.
Remoulade and fresh toppings keep things lively and bright.
It is seasonal, fleeting, and completely enchanting. When you find it, you order without hesitation.
The textures are playful, the flavors lush, and the experience feels like catching lightning in a bun, a New Orleans flex worth celebrating every spring.
7. The Debris Po’ Boy
Debris is the glorious fallout from roast beef, all tender bits bathed in gravy. It floods into the loaf, saturating edges while the crust fights back.
Dressed, it is a beautiful mess you proudly wear.
The flavor is concentrated, peppery, and deep, like the best parts of the pot. Every bite lands soft and rich, with pickles and lettuce keeping you afloat.
This is the roast beef’s wilder cousin, pure comfort turned up.
8. The Vietnamese-Style New Orleans Bánh Mì
Crackly bread holds cool cucumbers, pickled carrots, and daikon for vibrant crunch. A swipe of mayo and a whisper of pate meet roasted or grilled meats.
Jalapenos and cilantro bring heat and garden freshness.
It feels both local and global, with New Orleans bread making the texture uniquely airy. Each bite flips between savory, sweet, sour, and spicy.
You finish and immediately want another, proof of a city where traditions meet and become something new.
9. The Muffuletta
A sesame loaf gets layered with Italian meats and cheeses, then crowned with olive salad. The briny, garlicky mix sinks in, marrying everything.
It is salty, tangy, and perfectly balanced.
Let it sit, and flavors deepen into harmony. The bread stays sturdy while oil and vinegar kiss the crumb.
Eat a wedge now, stash another for later, and enjoy how each hour mellows it further into greatness.
10. The Hot Muffuletta
This version warms the whole muffuletta until the cheese softens and the meats bloom. The olive salad turns extra savory as oils mingle with melted provolone and mozzarella.
Each bite feels comforting, rich, and fragrant.
Heating intensifies the aromas and softens the crumb without losing structure. You get the same salty-tangy signature, now with melty luxury.
It is the winter sweater of sandwiches, familiar and irresistible.
11. The Alligator Sausage Po’ Boy
Alligator sausage tastes like a spicier cousin of pork, lightly gamey yet approachable. Grilled, it snaps, releasing savory juices into the bread.
Mustard and pickles sharpen the edges just right.
It is a local flex that still feels familiar, especially for adventurous eaters. You get smoke, heat, and a little bayou attitude.
Order it dressed or keep it minimalist, either way you will not forget that first bite.
12. The BBQ Shrimp Po’ Boy
New Orleans BBQ shrimp is buttery, peppery, and heavy on garlic, not barbecue sauce. Piled into bread, the sauce soaks everything in luxurious richness.
You will need extra napkins and maybe a fork.
The shrimp stay plump while black pepper keeps the flavor bold. A squeeze of lemon brightens the butter, turning drips into a delight.
It is saucy chaos that makes you grin from ear to ear.
13. The Fried Chicken Sandwich New Orleans Style
Crispy fried chicken crackles with Creole spice, riding a soft bun or slim French bread. Pickles provide snap, while a tangy or spicy sauce brings heat.
Every bite hits salty, crunchy, and juicy.
New Orleans seasoning runs deeper than standard fried chicken. You taste paprika, garlic, and a whisper of cayenne.
Whether you choose hot honey or remoulade, the balance stays tight, and the sandwich disappears faster than planned.
14. The Roast Pork Sandwich With Creole Slaw
Tender roast pork rests under a bright, peppery Creole slaw. The slaw’s vinegar tang and gentle heat cut through richness beautifully.
Each bite feels balanced, bold, and unmistakably local.
The bread’s crunch meets pork’s softness, while slaw brings unavoidable freshness. You will get pops of celery seed, hot sauce, and maybe a dash of sugar.
It is the kind of sleeper hit you start ordering more than you planned.
15. The Seafood “Stuffed” Po’ Boy
Sometimes one seafood is not enough, so this po’ boy packs shrimp, oysters, and catfish. It is a full platter on bread, crunchy and decadent.
Dressed, with hot sauce nearby, every angle delivers.
Textures stack: snappy shrimp, creamy oysters, sturdy catfish. The bread holds heroically, soaking flavor without surrender.
Bring friends, or bring appetite, because this is a celebration wrapped in paper.
16. The Turkey and Ham Po’ Boy “Dressed”
This is the everyday favorite locals actually order. Turkey and ham stack neatly on airy bread with crisp lettuce, tomatoes, and pickles.
Mayo and mustard create that simple, satisfying glide.
Cold, clean flavors shine when the bread is super fresh. It is the definition of reliable, a perfect lunch that never drags you down.
Order it dressed, take a big bite, and remember why simple done right always wins.
17. The Red Beans and Rice Po’ Boy
Yes, beans on bread. Creamy red beans meet rice and slices of smoked sausage, then slide into a loaf.
Hot sauce wakes everything up.
It tastes like Monday tradition turned portable comfort. The textures are soft and cozy, with smoke and spice humming in the background.
You will not need a fork, just a good appetite and a nap planned later.
18. The Breakfast Po’ Boy
Morning hunger meets New Orleans bread in glorious fashion. Fluffy eggs, melted cheese, and maybe crisp potatoes cuddle up with sausage or ham.
A few dashes of hot sauce make it sing.
It is the breakfast that fuels parades and long walks. The bread’s crackle keeps everything neat enough to handle.
Grab one early, and you are set until lunchtime, happy and fully powered.
