re: What are the best sandwiches in Louisiana?

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One "sandwich" flying under the radar is the Parrain's special at Johnson's Boucaniere in Lafayette...boudin ball smashed inside a grilled cheese with BBQ sauce

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I drove from Henry (south of Abbeville) to Johnson's and back for this sandwich on Friday. It was an hour and a half trip, but it was well worth it. My favorite from Johnson's is the "Tech-no" which is a pulled rib meat sandwich, with coleslaw and bbq sauce.

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All that Jazz at the verde market is my favorite.

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This sandwich got a shout out from Colin Hanks in the July issue of Food & Wine magazine.

Sliced Creole Tomato on Bunny Bread with Blue Plate mah-naize and just a tap of salt and pepper.

From my house.

Ribeye sandwich from Joey's, Lafayette
Maxwell's chicken club, Baton Rouge
Johnny's Special, Johnny's, NOLA
Italian Deli Special, Anthony's Italian Deli, Baton Rouge
Muffaletta, Central Grocery, NOLA

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I've had the Muffaletta from Central Grocery

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I remember my mom taking my brothers and I there as kids. We ordered the muffaletta and were all pretty disappointing. Murray's Superette makes a better Muff. Anthony's is the best I've tried, but the Liuzza's Frenchelleta is a really good non-traditional twist.

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Pig sandwich from Cormier's

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This may be the best answer.....it is simply a perfect sandwich.

My fat arse needs to order only the half from now on....

There used to be a bbq place here that was a little ole shack outside of a convenience store. It was called pak-a-pig. Had an rotesserie outside with windows that you can see the shickens turning in. Used to, now closed, have the best sliced and chopped bbq around. My father used to have a big dove hunt on the opening day of dove season and all of his friends from throughout the state who came to hunt had to have the bbq. I can still taste the pure goodness of that bbq.

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Casamento's oyster loaf

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I'm likely in the minority, but this is not a sandwich I would order. I find the bread too heavy for the oysters, more so than good light and crispy poboy bread. I think the bread takes away too much from the delicious oysters. I end up picking those out of the sandwich after a few bites. Highly recommended by many, but I'd rather have the fried oyster plate if I'm going to eat those delicious oysters.

Interesting points. I find that bread very pillowy and soft, which texturally allows the crunch of the fried oysters to be highlighted (unlike crispy New Orleans French bread - which I certainly prefer for something wet like roast beef in gravy). The fact that the "pan bread" doesn't flake and crumble also helps hold and contain the generous mound of oysters a little better, I think.

The sandwich is better than a plate for me because I can soak the bread with Crystal (essential for fried seafood, in my book) without sogging the crust of the fried oysters.