I had some leftover standing rib roast after Christmas, so I thought to myself: Po'Boy! Now, obviously, I can't get the same bread as they use in NOLA, so I had to improvise. I got a huge Ciabatta roll from Boudins in the Village at Corte Madera. I made one huge sandwich and cut into manageable sections.
Ciabatta or other sandwich roll
Roast Beef with leftover au jus or gravy
Sliced Roma tomatoes
Thinly sliced Kosher dill pickles
Cut the roll in half, lengthwise. Smear a ton of mayo on both sides...probably a cup altogether, but whatever you desire. On the bottom slice of bread layer the lettuce, tomatoes, pickles & roast beef. Ladle copious amounts of gravy on top, top it off with the other slice of bread. Cut in half; serve with Crystal Hot Sauce and tons and tons and tons of napkins!!!