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    Louisiana Po Boys Brisket


    The po boy, a traditional Louisiana submarine sandwich, is usually filled with shrimp or oysters but Nations Best® Brisket, seasoned with Cajun spices, is the main attraction here. Any other of Nations Best® deli meats are easily substituted.


    • Dressing
    • 1/4 mayonnaise
    • 2 tsp Dijon mustard
    • 1/4sp Tabasco sauce
    • 1/4sp finely-minced garlic
    • Sandwich
    • 1 hoagie roll, sliced in half lengthwise
    • 1 to 2 Tbsp softened butter
    • 6 oz thinly-sliced Nations Best® Slow-Roasted Brisket
    • Cajun seasoning, to taste
    • 2 slices pepper Monterey Jack cheese
    • 1/3 c chopped ripe tomato
    • 1 c shredded iceberg lettuce


    1. Combine the dressing ingredients and reserve.
    2. Preheat the broiler.
    3. Butter the inside of the hoagie roll and toast under the broiler until light brown. Spread both sides with the reserved dressing.
    4. Arrange the sliced brisket on a baking sheet and sprinkle with the Cajun seasoning; broil until hot, 1 to 2 minutes. Place the hot meat on the bottom half of the hoagie roll. Top with the cheese, tomatoes and lettuce. Cover with the top of the roll. Cut in half and serve immediately.