Wallace exclusively told Daily Meal, "New Orleans French bread is the best! It has a crackly crust on the outside and a soft, pillowy interior. [It's] perfect for a fried shrimp po' boy." ...

the loaves have been baked fresh daily since 1896 and are widely considered the best bread for po'boy sandwiches. Read the original article on Food Republic.

F&W Game Changer Erick Williams calls Daisy’s Po-Boy and Tavern in Chicago an "Up ... then nestle them into bread with water chestnuts, napa cabbage, and carrots for a savory, crunchy thrill.