That's what my ex-pat brother who's in town wants, which to him means one: 1) made with the "proper" light, airy French bread that is still crispy; and 2) heated in the oven before serving. It is almost immaterial what the contents are, if both aren't there, he deems the roast beef/shrimp/oyster po-boy to be good but not top-tier.
Problem: he never likes where I take him, i.e., meeting the full criteria: Parkway, Mahony's, Domilese's, Bear's, R&O...it's Tracey's roast beef only that fits the bill. Not sure how good they are these days.
In a word: help!