All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
A po' boy is a classic Loo-zee-anna sandwich of fried seafood on a crusty baguette. Our vegetarian version with grilled green tomatoes is like nothing you've ever tried, and you'll love this unique flavor experience. Green tomatoes are (you guessed it!) unripe tomatoes that are tart and have a firm enough texture to stand up to being cooked directly on the grill. Cooking them mellows the tartness and gives this sandwich a great bite. Try it next to homemade Yukon potato chips with tangy ranch seasoning and let the good times roll!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Potatoes
Slice potatoes into 1/8" rounds. Toss potatoes on prepared baking sheet with 2 Tbsp. olive oil and spread into a single layer. Roast 15 minutes, flip potatoes, and roast 12-18 more minutes, or until browned. Remove from oven and toss hot chips with ranch seasoning (start with half, taste, and add more if desired). Transfer to a plate and set aside. Some potatoes may brown quicker than others, so watch closely towards the end of cooking to avoid burnt chips.
Prepare the Ingredients
While potatoes are baking, core green tomatoes and cut into ⅓" rounds. Lay tomatoes on a large plate or tray and sprinkle both sides with sugar and ½ tsp. salt. Halve grape tomatoes. Halve and peel onion. Slice halves into thin strips (julienne).
Cook the Green Tomatoes
Warm an outdoor grill or grill pan to medium-high heat. Lightly coat grill and green tomatoes with cooking spray. Working in batches if necessary, add green tomatoes to hot grill and cook 2-3 minutes on each side, or until slightly charred.
Toast the Rolls
Use tongs to carefully place French rolls directly on oven rack and cook 2-4 minutes, or until warmed through and slightly toasted.
Plate the Dish
Spread mayo on inside of French roll. Add grilled green tomatoes to roll and top with arugula, onion (to taste), and grape tomatoes. Serve chips on side.
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