Mary Tutwiler

Two Louisiana poboys slice into Esquires' top 40

by Mary Tutwiler

We’ve known it for decades, Mother’s Ferdi Special, (home baked ham and debris, the crusty bits that fall off the roast beef when it’s being sliced, on French bread drenched in gravy) in the venerable restaurant on Poydras in New Orleans, is one of the best sandwiches in the nation. Esquire Magazine’s March edition takes a bite out of the Ferdi as well as another Big Easy Jazz Fest tradition, Walker’s Bar-B-Que’s Cochon de Lait poboy, in their “Best Sandwiches in America” top 40 list. While we heartily agree on those two picks, the only two sandwiches in their lunch box that can be found in Lafayette are the ubiquitous McRib and Chick-Fil-A. What were they thinking? Perhaps nobody tipped the team off to Olde Tyme’s meatball poboy, Acadian Food-Mart’s barbecue pork sandwich, or Bon Creole Lunch Counter’s oyster, shrimp, crawfish and soft-shell crab loaves. Ah, well, there’s always a silver lining in being overlooked. No lines, no pressure, more gravy for us.