10/22/2026
FROM PEACEMAKER TO PO’BOY: The Untold History of New Orleans’ Most Famous Sandwich
Welcome to New Orleans, where we don’t eat subs, hoagies, or grinders. We eat PO’BOYS!
Fried shrimp, crispy oysters, roast beef dripping with gravy, hot sausage—and don’t forget to get it DRESSED!
But where did the po’boy come from? And how did it get that name?
To find out, we’ve got to go back before the streetcar strike of 1929. Because before the po’boy, there was the OYSTER LOAF!
By the nineteenth century, New Orleanians were enjoying oysters served inside hollowed-out French bread. One version had a wonderful nickname: THE PEACEMAKER!
The 1901 Picayune’s Creole Cook Book described a Peacemaker made with French bread, buttered, toasted, and filled with broiled or creamed oysters.
According to an old New Orleans tradition, a husband who stayed out a little too late might bring an oyster loaf home to his wife, hoping to make PEACE!
Now, I can’t promise that worked. But apparently, it was worth a try! And that story is still told all over New Orleans.
So oysters on French bread were already part of our food culture. Then came 1929—and our STREETCARS!
On July 1, approximately 1,100 New Orleans streetcar workers went on strike. They were fighting for their union, their jobs, and a say in workplace conditions. Without regular paychecks, feeding their families became a struggle.
Enter BENNIE AND CLOVIS MARTIN!
Both were former streetcar conductors. In 1922, they opened Martin Brothers’ French Market Restaurant and Coffee Stand, serving hearty sandwiches on French bread.
When their former coworkers walked off the job, the brothers stepped up. They offered to feed striking union workers FREE OF CHARGE!
In an August 6, 1929 letter, they declared their solidarity, promising to stand with the workers until hell froze over—and to furnish blankets when it did!
Now THAT is what you call standing behind your friends!
But feeding so many hungry workers took ingenuity. The brothers relied on affordable, filling ingredients, including cheaper cuts of meat. Roast beef became one of their specialties, with rich gravy soaking into that wonderful French bread.
There was just one problem: traditional French bread often had tapered ends. That meant uneven sandwich portions and wasted bread. So the brothers worked with Sicilian baker JOHN GENDUSA to develop a roughly FORTY-INCH loaf with a more uniform shape from end to end.
Generous sandwiches. Consistent portions. Less waste. And the distinctive po’boy bread we know today!
But how did the sandwich get its NAME?
According to the traditional story, whenever a striking streetcar worker approached, someone at the Martin brothers’ establishment called out:
“HERE COMES ANOTHER POOR BOY!”
And the name stuck! Originally called a POOR BOY, the sandwich later became widely known by the shortened spelling PO’BOY.
And let’s talk about that BREAD! A true New Orleans po’boy isn’t just about the filling. It’s that thin, crispy crust and light, airy interior—the kind of bread that makes every bite unmistakably New Orleans.
Order yours DRESSED and you’ll generally get lettuce, tomato, pickles, and mayonnaise. Today, fillings range from fried shrimp and oysters to roast beef, catfish, and hot sausage. Everybody has a favorite!
So next time you take a bite, remember what you’re tasting:
A little nineteenth-century oyster-loaf tradition.
A little Sicilian baking ingenuity.
A whole lot of New Orleans working-class history.
And two brothers who stood beside their fellow streetcar workers when it mattered most.
Because here in New Orleans, a po’boy isn’t just a sandwich.
IT’S HISTORY BETWEEN TWO PIECES OF FRENCH BREAD!
📌TOUR WITH NATE — NEW ORLEANS
Discover the History. Experience the Culture. Hear the Stories.