Updated December 30, 2025
Bold Louisiana-style handhelds from po' boys to Creole twists on American classics—recipes that bring the generous spirit of New Orleans to your table.
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Chef Remy
Thick-cut bacon meets cornmeal-crusted fried green tomatoes and cool, peppery lettuce, all slathered with homemade Creole remoulade on buttery toasted bread, the kind of sandwich that makes you wonder why you ever ate it any other way.
Chef Remy
Crispy cornmeal-crusted Gulf oysters piled high on crusty French bread, dressed with creamy remoulade, shredded lettuce, and ripe tomatoes, the kind of sandwich that made New Orleans famous and keeps locals coming back generation after generation.
Chef Remy
The French Quarter's most famous street food: a plump all-beef frank nestled in a steamed bun, dressed with yellow and Creole mustards, sweet onions, and the unmistakable spirit of New Orleans after dark.
Chef Remy
Crispy-crusted catfish kissed with fire and spice, resting on a wedge of tender jalapeno-studded cornbread, finished with a tangy Creole remoulade that ties the whole beautiful mess together.
Chef Remy
Boldly spiced chicken with a crackling Cajun crust, cool crisp lettuce, melty pepper jack, and a tangy Creole ranch that ties the whole thing together in one satisfying, handheld package.
Chef Remy
A thick, juicy beef patty kissed with Creole spices, buried under a tangle of mushrooms sautéed with the holy trinity, blanketed in melted Swiss, and finished with a smear of spicy remoulade on a buttery toasted bun.
Chef Remy
Sweet Louisiana crawfish folded into a creamy, Cajun-spiced salad with the crunch of fresh celery and the bite of green onions, cradled in cool butter lettuce cups that shatter with each bite.
Chef Remy
Louisiana's beloved rice sausage grilled until the casing crisps, split open to reveal its spiced pork and rice heart, nestled in a buttery toasted bun with sharp Creole mustard and tangy pickled peppers.
Chef Remy
Crispy-skinned Cajun hot sausage split and seared until the juices run, piled high on crusty French bread with caramelized peppers and onions, slathered with Creole mustard that bites back.
Chef Remy
A thick beef patty hiding a heart of seasoned boudin, kissed by smoke and fire, crowned with sweet-hot pepper jelly that melts into every crevice, served on a buttery brioche bun that barely contains the Louisiana soul within.
Chef Remy
Crispy cornmeal-crusted catfish piled high on pillowy New Orleans French bread, dressed with tangy homemade remoulade, shredded lettuce, ripe tomatoes, and briny pickles. This is Louisiana's greatest sandwich.
Chef Remy
Spicy Cajun tasso ham layered with homemade pimento cheese, griddled until the bread turns golden and the cheese goes molten, a marriage of Louisiana smoke and Southern comfort between two slices of heaven.
Chef Remy
Sweet Gulf shrimp seared in a screaming hot skillet until the spices bloom into a dark, aromatic crust, then nestled into a flour tortilla with cool, crisp romaine and a Caesar dressing that knows its way around cayenne.
Chef Remy
Butter-soft pulled pork roasted low and slow with Cajun spices, piled generously onto crispy French bread with cool, crunchy slaw and sharp Creole mustard, the kind of sandwich that makes you close your eyes and think of Jazz Fest.
Chef Remy
Slow-braised chuck roast shredded into its own mahogany gravy, piled high on crusty New Orleans French bread that shatters when you bite through to the tender, savory beef swimming beneath.
Chef Remy
Crispy, cayenne-kissed chicken slicked with buttery Louisiana hot sauce, cooled by tangy blue cheese and creamy Creole remoulade, all bundled in a soft flour tortilla for the kind of handheld satisfaction that makes you forget about the napkin.
Chef Remy
A thick beef patty coated in my signature blackening spices, seared in a screaming-hot cast iron until the crust turns mahogany, then draped with melty pepper jack and tangy pickled peppers, finished with a bold remoulade on buttery toasted brioche.
Chef Remy
Sweet Gulf crab formed into golden, crispy cakes kissed with Creole spice, nestled on buttery toasted brioche with tangy mustard aioli, the kind of sandwich that makes you close your eyes and taste the coast.
Chef Remy
Sweet Louisiana crawfish folded into a creamy, Creole-spiced salad, heaped onto crusty French bread, and broiled until the pepper jack turns golden and bubbling, a bayou twist that puts the ordinary tuna melt to shame.
Chef Remy
Crispy fried crawfish tails piled high on crusty French bread with homemade remoulade, shredded lettuce, and ripe tomatoes, the kind of sandwich that makes you close your eyes and taste the bayou.
Chef Remy
A Louisiana riff on the diner classic where smoky andouille gets ground right into the beef, topped with melting Swiss and sweet caramelized onions, all pressed between buttery rye bread until golden and gloriously messy.
Chef Remy
Crispy whole soft shell crabs, their shells shattering with each bite, tucked into crusty French bread with cool shredded lettuce and a remoulade sauce so good you'll want to eat it with a spoon.
Chef Remy
Sweet Gulf shrimp in a shattering cornmeal crust, piled high on toasted French bread with crisp lettuce, ripe tomatoes, and a remoulade that bites back, the kind of sandwich that built New Orleans one lunch counter at a time.
Chef Remy
Fork-tender beef piled high on crispy-outside, pillowy-inside French bread, served alongside a bowl of rich debris jus so deeply flavored you'll want to drink it straight.
Chef Remy
Gulf redfish seared in a cast iron skillet until the spice crust turns dark and complex, nestled in crispy-outside, pillowy-inside French bread with cool, tangy remoulade and crisp lettuce, the kind of sandwich that makes you close your eyes and taste Louisiana.
Chef Remy
Crispy fried Gulf oysters piled into a buttery, toasted French bread loaf with tangy remoulade and shredded lettuce, the sandwich that's been reconciling New Orleans couples for nearly two centuries.
Chef Remy
Three stories of Louisiana indulgence: golden fried Gulf oysters stacked with smoky tasso ham, crisp lettuce, ripe Creole tomatoes, and a remoulade so good you'll want to eat it with a spoon.
Chef Remy
A magnificent round of sesame-crusted bread piled high with four Italian cured meats, sharp provolone, and the tangy olive salad that made Central Grocery famous, pressed until the flavors become one glorious bite.
Chef Remy
Tender chicken breast coated in smoky Cajun spices, seared in a screaming-hot cast iron until charred and juicy, nestled on a buttery toasted bun with cool, tangy remoulade and crisp pickle chips.
Chef Remy
Two thin, aggressively seasoned beef patties smashed until crispy on screaming-hot cast iron, draped with melty pepper jack, and dressed with a spicy Creole sauce that reminds you where you are: Louisiana, where we don't do anything halfway.
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