Question 1

True or false: A classic po' boy is always served on a soft, toasted baguette-like bread.

Accepted Answer

True. The bread is typically a crisp-on-the-outside, fluffy-on-the-inside French loaf, often from Leidenheimer Bakery.

Question 2

True or false: A po' boy can be served 'dressed' with lettuce, tomatoes, pickles, and mayonnaise.

Accepted Answer

True. 'Dressed' is the standard New Orleans term for adding shredded lettuce, sliced tomatoes, pickles, and mayo.

Question 3

True or false: The po' boy sandwich was invented in New Orleans during a 1929 streetcar strike.

Accepted Answer

True. Brothers Bennie and Clovis Martin created the sandwich to feed striking streetcar workers, calling them 'poor boys.'

Question 4

True or false: The po' boy was originally filled with fried shrimp and remoulade sauce.

Accepted Answer

False. The first po' boys were filled with simple roast beef or gravy, not fried seafood; shrimp versions came later.

Question 5

True or false: The po' boy was invented by a chef named Antoine in the French Quarter in the 1800s.

Accepted Answer

False. No chef Antoine is credited; the Martin brothers invented it in 1929, not the 1800s, and not in the French Quarter.

Question 6

True or false: A po' boy must always include fried seafood, like oysters or shrimp, to be authentic.

Accepted Answer

False. Authentic po' boys can feature roast beef, sausage, or even meatballs; fried seafood is popular but not required.

Question 7

True or false: The po' boy sandwich is also known as a 'sub' or 'hoagie' in other parts of Louisiana.

Accepted Answer

False. In Louisiana, it's almost exclusively called a po' boy; 'sub' and 'hoagie' are Northern terms, not local.

Question 8

True or false: The po' boy is traditionally made with 'French bread' that is often slightly stale to hold up to gravy.

Accepted Answer

True. A slightly firmer, day-old bread is preferred to absorb gravy without becoming soggy, a trick from old-school delis.

Po'Boy Trivia Questions