Hoagie? Po’boy? We’re talking regional sandwich semantics as the two are cross-country cousins from the same long-roll family tree, with the po’boy’s lighter, more delicate crust serving as the clearest distinction between the two. Yes, Coston layers a Cajun-spiced rémoulade into his sandwiches for that Louisiana spice, and the cornmeal-fried shrimp-and-whiting combo was properly dressed, with a cushion of shredded lettuce and tomatoes. But Coston has, indeed, created something unique with a couple notable touches.
Source: Thanks https://www.inquirer.com/food/gilbens-fish-hoagie-po-boy-laban-mount-airy-fried-salmon-20200203.html