Po' Boy Sandwiches

Po' Boy Sandwiches
Tria Giovan
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Serves 4
preparation
15
minutes
cooking
75
minutes

Ingredients

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

Directions

  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.
Kay Chun
July 2003

Nutritional Information

  • Per Serving
  • Calories 440
  • Calcium 146 mg
  • Carbohydrate 39 g
  • Cholesterol 67 mg
  • Fat 22 g
  • Fiber 3 g
  • Iron 4 mg
  • Protein 21 mg
  • Sat Fat 7 g
  • Sodium 716 mg
What does this mean? See Nutrition 101.

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