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So neighborhood sandwich shop is offering shrimp sandwiches on Lenten Fridays. Tried it yesterday and while the shrimp were good, it was served on a soft consistency sub roll. Gave the owner some feedback that the roll killed the sandwich for me, that (in my opinion) French bread would sell a lot more sandwiches. To which he replied that he has gotten a lot of feedback from people saying they love the soft bread. So, I ask you - is it heresy to eat shrimp on a sub roll or am I in the minority?

Praline

I'm with you.

Same here, Praline. Needs crispy crust.

I used to be a hardcore, must have crispy French bread, preferably seeded. But I have come to really enjoy crispy fried seafood on soft bread. It allows you to get the full pleasure of the seafood without the crispy French bread battling for attention. This is especially true with oysters (think of Casamento's). The soft bread can be in the form of a hamburger bun, very fresh, untoasted French bread or even sliced bread in a pinch.

Now, I would never turn down a poboy in any form. And I still want my toasted, seeded, crispy French bread for roast beef, pastrami, ham and cheese, and any other ingredient which is not already crispy. And of course crispy French bread helps hold together if there's a lot of gravy.

Damn, it's not even 8am and I'm starving!

It's one thing to do a foldover sandwich of fluffy white Bunny with the extra shrimp that fell off of a po-boy and that's ok.

But no way I'd order a shrimp sandwich on a roll as you described.

I just had a Casamento oyster loaf this past week and it sure ain't soft bread like like a sub-bun.

I think fried seafood needs to be on pretty sturdy bread. The combination of fried food, mayonnaise, and soft bread is pretty unpleasant to my palate. Sometimes fried oysters or fried soft shell crabs on toasted white bread or Texas toast (like Casamento's) is hard to beat, though.

Just got back from Hymel's in Convent. Had a softshell crab poboy on untoasted, soft french bread. Very fresh bread. Excellent!

EatinAintCheatin wrote:I used to be a hardcore, must have crispy French bread, preferably seeded. But I have come to really enjoy crispy fried seafood on soft bread. It allows you to get the full pleasure of the seafood without the crispy French bread battling for attention. This is especially true with oysters (think of Casamento's). The soft bread can be in the form of a hamburger bun, very fresh, untoasted French bread or even sliced bread in a pinch.

Now, I would never turn down a poboy in any form. And I still want my toasted, seeded, crispy French bread for roast beef, pastrami, ham and cheese, and any other ingredient which is not already crispy. And of course crispy French bread helps hold together if there's a lot of gravy.

Damn, it's not even 8am and I'm starving!

Exactly! Agree 100%. Gave up the seafood on French about 10 years ago. Always go with a bun. Eat shrimp and oysters about 3 times each week for lunch. HOWEVER, as Pete said, the mayo thing gets me. It clashes with the hot oysters to my taste. I never get mayo, but prefer buttered bun. Salvo's loads the bun up so much, you can't even tell it is there. That is all I want, the taste of oysters...no bread. And, also would not turn down any Po-boy!

If you want a real taste treat, take a slice of Bunny and fold it over 5 or 6 raw oysters and try it like that. YUM! That's the way the fishermen used to eat lunch.

I love seafood po-boys, but every now and then a fried shrimp or catfish on hoagie sandwich can't be beat.