Editing Po' boy (section)

==Variations==
Authentic versions of Louisiana-style po' boys can be found along the [[Gulf Coast of the United States|Gulf Coast]], from [[Cuisine of Houston|Houston]] through the [[Florida Panhandle]]. The term "po' boy" has spread further and can be found in the [[South Atlantic States]] and in [[California]], where it may instead refer to local variations on the [[submarine sandwich]].{{Citation needed|date=January 2021}}

Houston has its own variety of the po' boy, with [[Chow-chow (food)|chowchow]] added to ham, salami and provolone cheese, created in the 1960s and popularized by [[Syrian Americans|Syrian]] and Lebanese restaurateurs.<ref name="Lomaxrisefall">{{cite web|author=Lomax, John|date=2013-06-18|title=The Rise And Fall Of The Houston Po' Boy|url=https://www.houstoniamag.com/articles/2013/6/18/the-rise-and-fall-of-the-houston-po-boy-june-2013|access-date=2019-11-19|work=[[Houstonia (magazine)|Houstonia]]}}</ref><ref name=Huynhdigest>{{cite web|author=Huynh, Dai|url=https://www.chron.com/entertainment/article/Digest-Antone-s-adds-sauce-to-recipe-for-success-2083591.php|title=Digest: Antone's adds sauce to recipe for success|work=[[Houston Chronicle]]|date=2002-10-04|access-date=2019-11-22}}</ref><ref>{{cite web|author=Cook, Allison|url=https://www.houstonchronicle.com/entertainment/restaurants-bars/article/Antone-s-Original-Po-Boy-a-taste-of-my-Houston-12188879.php|title=Antone's Original Po' Boy, a taste of my Houston history|work=[[Houston Chronicle]]|date=2017-09-11|access-date=2019-11-22}}</ref> Stephen Paulsen of the ''[[Houston Chronicle]]'' said the sandwich was "in the city’s food DNA, the [[Shipley Do-Nuts]] of sandwiches."<ref name=Paulsenstrange>{{cite web|author=Paulsen, Stephen|url=https://www.houstonchronicle.com/entertainment/restaurants-bars/article/The-strange-saga-of-the-Antone-s-po-boy-13290766.php|title=The strange saga of the Antone's po' boy|work=[[Houston Chronicle]]|date=2018-10-08|access-date=2019-11-22}}</ref> It was first created by [[Lebanese American]] Jalal Antone, owner of [[Antone's Import Company]] in the [[Fourth Ward, Houston|Fourth Ward]], in 1962 after his brother-in-law warned him that area residents at the time would not be accustomed to [[Levantine cuisine]] and the business should focus on something more familiar.<ref name="Lomaxrisefall" /><ref name="Paulsenstrange" /> 

John Lomax of ''[[Houstonia (magazine)|Houstonia]]'' described the 1970s and 1980s as the height of their popularity and that the growth of chain sandwich shops that operated across the United States, the introduction of [[banh mi]], and the poor quality of similar sandwiches in gas stations resulted in a decrease in popularity for the variety.<ref name="Lomaxrisefall" />

Vietnamese immigration to the Gulf South, including New Orleans, since the 1970s has led to some crossover between po' boys and [[bánh mì]].<ref>{{cite web|title=How New Orleans Birthed A Vietnamese Po' Boy Movement|last=Fertel|first=Rien|date=June 21, 2017|website=First We Feast|url=https://firstwefeast.com/eat/how-new-orleans-birthed-a-vietnamese-poboy-movement|access-date=April 5, 2021}}</ref>