Po' boy

SmartPoints® value per serving
Total Time
20 min
15 min
5 min
This po' boy—which is rich with ham, cheese, and vegetables in a hollowed-out roll—may not be aptly named, but hey, it is super delicious. If you can't find Creole mustard, substitute any spicy variety. But try to seek it out if possible; you'll love the Creole mustard combined with mayonnaise, hot pepper sauce, and Worcestershire sauce. It's tangy, creamy, and spicy all at the same time. After spooning the sauce into the rolls, layer on the iceberg lettuce, fresh tomatoes, deli-sliced ham, Swiss cheese, artichokes, and red peppers, and this lightened-up take on the "po'boy" is ready to go.


Hard roll(s)

4 item(s)

Fat free mayonnaise

2 Tbsp


2 Tbsp, Creole or spicy

Hot pepper sauce


Worcestershire sauce

½ tsp

Iceberg lettuce

1 cup(s), shredded

Fresh tomato(es)

1 large, sliced

Extra lean 4% fat deli-sliced ham

½ pound(s)

Low-fat Swiss cheese

2 oz

Canned artichoke hearts without oil

cup(s), about 2 pieces, drained and sliced

Roasted red peppers (packed in water)

cup(s), about 2 pieces, cut into strips


  1. Toast rolls in preheated 350°F oven for 5 minutes. Remove from oven. Hollow out rolls and cut them in half.
  2. Stir together mayonnaise, mustard, hot pepper sauce and Worcestershire sauce. Spoon 1/2 tablespoon Creole sauce into cavities of 8 roll-halfs.
  3. Layer on filling: 1/4 cup lettuce, 1/4 tomato, 2 ounces ham and 1/2 ounce cheese. Top with 1/4 of artichoke and pepper strips. Add top halves of rolls and serve.