New Orleans is a sandwich town. Po' boys stuffed with everything from alligator sausage to fried oysters, and muffulettas, Sicilian-style subs with mortadella, salami, ham, mozzarella, provolone, and olive salad, get most of the attention. And a trip to the Big Easy isn't complete without a roast beef po' boy, "dressed" (with mayo, lettuce, tomatoes, and pickles) on flaky French bread from Parkway Bakery & Tavern and Central Grocery's monumental muffuletta, served on a round sesame loaf, quartered, and wrapped in deli paper. Newer sandwich shops, like Donald Link's Cochon Butcher, where nearly everything is made in house, and Killer Po' Boys, a pop-up run by two chefs with a fine dining pedigree, are worth checking out as well.
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Muffulettas at Central Grocery
Tales of the Cocktail, a.k.a. day-time drinking, is all about pacing yourself. Pit stop no. 2: Central Grocery for muffulettas--salami, ham, provolone, olives, anchovies, and garlic on soft Italian bread. It's a New Orleans institution for a reason.