re: How do you like your poboy bread?

Lightly toasted on the outside and soft in the middle. Leidenheimer and Poupart's both make excellent bread. Giamanco's used to serve their oyster poboys on homemade Italian loaves with sesame seeds that were awesome if I remember correctly. They'd butter the inside and toast and serve them plain with a side of tartar. One of my fondest food memories.