Name: Easy Po' Boys
Yield: Serves 4
Cuisine: American, Southern, US & Canada
Ingredients: 4 (6-inch) sub rolls; 3 tablespoons unsalted butter; 2 slices bacon, cooked until crisp, drained, and crumbled; 3 tablespoons chopped scallions; 1/4 cup ketchup; 1/4 cup mayonnaise; 1 teaspoon prepared horseradish; 1/4 teaspoon hot sauce; 9 ounces cooked and peeled shrimp, chopped; 3 cups watercress, stemmed

Why This Recipe Works

To replicate the flavors of classic po’ boys recipes without the messy deep-frying, we made a rich shrimp salad and topped the sandwich with buttery breadcrumbs mixed with bacon and scallions. To make room for the Easy Po’ Boys recipe’s filling, we hollowed out a sub roll, then used the removed bread for the breadcrumb topping.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Cut thin slice from top of each roll and reserve; pull out all but 1/2 inch of interior crumb and reserve. Melt butter in skillet. Brush hollowed-out rolls with 2 tablespoons butter and toast on baking sheet in oven until light golden, about 5 minutes.

Pulse reserved bread in food processor to fine crumbs. Add 1 cup crumbs to skillet with remaining butter and cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to bowl and toss with bacon and 1 tablespoon scallions.

Whisk ketchup, mayonnaise, horseradish, and hot sauce together in medium bowl. Stir in shrimp and remaining 2 tablespoons scallions. Line each bun with watercress and top with shrimp mixture. Sprinkle bread crumbs over shrimp. Serve.