One of the “off the menu” po-boys at Pop’s Po-boys in Lafayette, LA is their Big Lebratski Po-Boy. They always come up with such great names for their po-boys! Anyway, this po-boy has grilled Johnsonville Hot & Spicy Brats, with Vermont sharp cheddar cheese, caramelized onions, and a wonderful creolaise spread. All tucked in an amazing French Bread po-boy loaf.
This is one of my husband’s favorite po-boys from Pop’s Poboys and since we can’t drive 6 hours every time he’s craving it, this is our recreation of it. As you bite into the Big Lebratski Po-Boy, the crunch of the French bread and the grilled bratwurst, along with the sweet and savory flavors of the Vermont sharp cheddar cheese and caramelized onions you will have a hard time not eating the entire sandwich!
If you don’t care for the hot & spicy bratwursts recommended in this recipe, you can use whichever kind you like. And if you’d prefer mild cheddar over sharp cheddar, feel free to substitute that as well.
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Big Lebratski Po-Boy
Course: SandwichesCuisine: CajunDifficulty: Easy4
servings30
minutes40
minutesIngredients
2 pkgs 2 Johnsonville Hot & Spicy Brats (or your favorite Brat)
4 4 French Bread Rolls, sliced
1/2 cup 1/2 Vermont sharp cheddar cheese, shredded
- Caramelized Onions:
2 2 onions, sliced
2 tbsp 2 extra virgin olive oil
2 tbsp 2 butter
1 tsp 1 salt
1 tsp 1 sugar
1 tbsp 1 balsamic vinegar
- Creolaise Spread:
1/4 cup 1/4 mayonnaise
2 tbsp 2 Creole mustard, or whole-grain mustard
hot sauce (optional)
Directions
- Caramelized Onions:
- Slice the onions thinly.
- Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
- Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
- After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
- Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
- The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
- Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
- Creolaise Spread:
- In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.
- Brats & Assembly:
- Slice each brat in half, lengthwise.
- Grill until done and then top with Vermont shredded sharp cheddar until melted.
- Slice po-boy bread in half, leaving one side in tact.
- Spread creolaise spread on the bottom.
- Add grilled brats with shredded cheese and top with caramelized shredded cheese.
Inspired by Pop’s Poboys – Lafayette, LA
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