This is the type of sandwich you eat with abandon. Where you let the sauce drip down your hands, the crumbs stick to your face, and forget about the judgement of other people who may be watching you. It's going to get messy in here and they can deal with it.
There is a lovely restaurant within walking distance of our apartment. We went for lunch one sunny day a few weeks back and ordered their grilled trout po' boy. Our server warned us it wasn't the kind of sandwich you want to order on a first date, since you truly are a sight to behold when eating it. That wouldn't be a problem for us as we've been watching each other eat for the past seven years and have seen far worse. In the end, it was worth the mess a hundred times over. The fish was tender, the sauce tangy, the cabbage crunchy and refreshing, all nestled within a soft, chewy french baguette. It was everything.
The thought of that sandwich lingered in the back of my mind until some time later, when I found myself at a beer hall with friends late one night, chowing down on a bratwurst topped with an unconventional jalapeño jicama coleslaw. I don't know if it was my half delirious state of mind, but an idea was suddenly born: I must make my own version of the trout po' boy with this delicious new slaw I've just discovered! A few test runs and photographs later, and that's how I found myself here, sharing this recipe with you.
