B.e.c. Po Boy Recipe

In a small bowl combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt and black pepper.

Whisk thoroughly until smooth. Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt if needed.

Cover and refrigerate at least 20 minutes to let flavors meld while you prepare the sandwich components.

Prepare the bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet (or directly on the sheet for chewier bacon). Bake 12–18 minutes, rotating pan once, until bacon is crisped to your liking. Remove and drain on paper towels.

Toast the bread

Split the baguette or roll lengthwise. Lightly butter the cut sides with about 1 tablespoon softened butter. Toast cut sides in a skillet over medium heat or under a broiler 1–2 minutes until golden — watch closely to avoid burning.

Cook the eggs

Heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into a bowl and whisk lightly to make scrambled-style soft eggs, or scramble directly in pan. Cook gently, stirring, until just set but still moist (about 2–3 minutes). Season with a pinch of salt and pepper and fold in half of the chopped chives.

Assemble

Spread a generous layer (about 2 tablespoons) of chilled garlic aioli on both cut sides of the toasted bread. On the bottom half, layer half the cheddar slices (2 slices), then the warm scrambled eggs, then the crisp bacon slices (arrange overlap for even coverage). Add remaining cheddar slices on top of bacon so residual heat melts it slightly.

Top the cheese with shredded lettuce (about 1 cup per sandwich) and sprinkle the remaining chives over the lettuce.

Drizzle Crystal hot sauce evenly over the filling — about 1 teaspoon per sandwich, or to taste. Close the sandwich and press gently. If you prefer melted cheese, place the assembled sandwich open-faced under a broiler for 30–60 seconds to melt the cheddar, then finish with lettuce and hot sauce.

Cut the po' boy into portions (for easier handling, cut in half) and serve immediately. Provide extra aioli and hot sauce at the table.