Antone’s Deli Poor-Boy Sandwiches

Antone’s is a popular deli in the Houston area, and this sandwhich is a best seller. They even distribute them to some of our local grocery stores (sold in the deli department). They’re easy to make and they travel well for picnics and road trips. Just between you and me, I’ve been known to eat them leftover for breakfast, too.

Here’s how we make our version:
2 fresh, soft poorboy buns, approximately 6″ long
4 tablespoons mayonnaise, divided
3 tablespoons sweet pickle relish or sweet chow-chow, divided
24 hamburger dill pickle slices
6 slices smoked or baked deli ham (thin sliced)
10 slices hard salami, thin sliced (I prefer Boar’s Head)
4 slices provolone cheese, thin sliced

Start with two fresh, soft poorboy buns. Slice each almost through (so the 2 halves are still slightly connected). Spread 1 tablespoon of mayonnaise on both sides of each bun (4 tablespoons total). Then spread 1 1/2 tablespoons of sweet pickle relish or chow-chow on the top half of each sandwich. Arrange half of the hamburger dill slices on the bottom half of each bun, then fold ham slices to fit and place on top of the pickles, followed by the salami and then the provolone cheese. Close the sandwich, and press slightly with your hand to compress the sandwich. We like to serve these with jalapeno kettle chips, spicy sweet pickles and green olives. They’re also great with hummus and pita chips. Wrap tightly in plastic wrap, and they’re perfect for picnics or roadtrips. If you don’t finish them, wrap them up again and put in the refrigerator. They’re still good the next day!

Note: if you can’t find poorboy buns, a fresh loaf of French bread will do just fine.