Po' Boy Sandwiches

Photo by Tria Giovan
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 22 g
    • Sat Fat 7 g
    • Cholesterol 67 mg
    • Sodium 716 mg
    • Protein 21 mg
    • Carbohydrate 39 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 146 mg


  1. Check 1pound baby back pork ribs
  2. Check 2cloves garlic, finely chopped
  3. Check 1tablespoon chopped fresh oregano
  4. Check 1/4teaspoon cayenne pepper
  5. Check 1/4cup plus 1 tablespoon olive oil
  6. Check 2 garlic cloves, peeled
  7. Check 1/4cup (3 ounces) nicoise or other green olives, pitted
  8. Check 1/4cup fresh parsley leaves
  9. Check 1/4cup fresh basil leaves
  10. Check 1 baguette, cut into 4 pieces
  11. Check 1bunch arugula, washed and dried
  12. Check 1/4cup pitted kalamata or other black olives, chopped


  1. Heat oven to 400° F. Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the chopped garlic, oregano, cayenne, 1 tablespoon of the oil and 1/2 teaspoon salt and mix well. Cover both sides of the ribs with the garlic and oregano mixture, coating evenly. Roast, flipping once, until tender, about 1 hour. Let cool, then shred the meat, discarding the bones. 
  2. Meanwhile, make Green Olive Pesto: in a food processor, combine the garlic cloves, green olives, parsley, and basil. With the motor running, slowly add the remaining 1/4 cup olive oil and process until the oil is fully incorporated.
  3. Slice each baguette piece in half horizontally. Spread one side of a baguette half with some Green Olive Pesto and layer on some arugula and black olives. Top with some shredded pork and place the other baguette half on top.