Unearth The Voyage
South Carolina knows how to make a sandwich that sticks with you. From Charleston’s bustling downtown to quiet coastal towns, restaurants across the state are serving up po’boys so massive and loaded with flavor that one sandwich can easily cover two meals. Whether you’re craving fried shrimp, scallops, catfish, or even fried green tomatoes, these oversized creations prove that bigger really is better when it comes to satisfying your hunger.
LoLA’s Classic Po’Boy
Park Circle’s beloved LoLA brings authentic Lowcountry flavor to every bite of their Classic Po’Boy. Fresh Gulf shrimp gets fried to golden perfection, then piled high on crusty French bread that’s been lightly toasted and slathered with tangy remoulade.
The shrimp are so plentiful that they tumble out with each bite, creating a messy but delicious experience. Crisp lettuce, juicy tomato slices, and pickles add refreshing crunch that balances the richness.
What makes this sandwich truly meal-worthy is its sheer size—it’s nearly a foot long and stuffed so full you’ll need both hands. Many locals order it for dinner and save half for breakfast the next morning, warming it up with their coffee.
The bread stays surprisingly crispy even as leftovers, making it perfect for round two.
LoLA’s Big Easy Po’Boy
Taking things up several notches, LoLA’s Big Easy version doubles down on seafood by combining plump shrimp with tender crawfish. This Cajun-inspired creation honors New Orleans tradition while adding a South Carolina twist that locals have come to crave.
Seasoned with bold spices and fried until crispy, the seafood mixture creates an explosion of flavor. The crawfish adds a slightly sweeter, more delicate taste that complements the brininess of the shrimp beautifully.
Because of the double protein load, this sandwich weighs considerably more than typical po’boys. You’ll feel satisfied for hours after finishing even half of it, making it an economical choice for budget-conscious diners.
The generous portions mean you’re essentially getting two complete meals in one order, and the leftovers taste just as amazing reheated.
167 Raw’s Scallop Po’Boy
Downtown Charleston’s 167 Raw throws tradition out the window with their innovative take on the po’boy. Instead of the expected fried shrimp, they use sweet New Bedford diver scallops that are seared to caramelized perfection on the outside while remaining buttery soft inside.
A six-inch top-split brioche roll replaces the standard French bread, giving the sandwich a richer, slightly sweet foundation. Peppery arugula adds a sophisticated bite, while their signature spicy sesame aioli brings heat and umami depth.
Though technically smaller than some competitors, this po’boy packs so much richness and flavor that it feels incredibly filling. The quality of the scallops alone makes each bite feel like a fine dining experience wrapped in casual sandwich form.
Many customers report feeling completely satisfied after eating just one.
The Glass Onion’s Fried Green Tomato Po’Boy
West Ashley’s Glass Onion proves that po’boys don’t need seafood to be spectacular. Their vegetarian masterpiece stars thick slices of green tomatoes, breaded in seasoned cornmeal and fried until they develop a satisfying crunch with a tangy, firm interior.
What really sets this sandwich apart is the generous schmear of house-made pimento cheese. Creamy, sharp, and slightly spicy, it melts slightly from the heat of the fried tomatoes, creating a luscious sauce that soaks into the bread.
The combination might sound simple, but the flavors are incredibly complex and deeply Southern. Each component is prepared with care, resulting in a sandwich that even meat-lovers rave about.
The substantial portion size means you’ll definitely have leftovers, and surprisingly, this sandwich holds up remarkably well when wrapped and refrigerated overnight for breakfast.
Amen Street Fish & Raw Bar’s Shrimp Po’Boy
Consistently appearing on Charleston’s best po’boy lists, Amen Street Fish & Raw Bar delivers exactly what you’d hope for in a classic shrimp po’boy. Their version doesn’t try to reinvent the wheel—it just perfects every element.
The shrimp are always fresh, never frozen, and fried in a light, crispy batter that doesn’t overpower the sweet seafood flavor. They pile on so many shrimp that counting them becomes impossible, and the sandwich feels hefty before you even pick it up.
Traditional dressed toppings—shredded lettuce, tomato, pickles, and creamy remoulade—add moisture and tang. The French bread comes from a local bakery and has the perfect texture: crispy outside with a soft, chewy interior.
Locals and tourists alike make this a regular stop, often ordering takeout to enjoy later or the next morning.
Hyman’s Seafood Shrimp Po’Boy
As one of Charleston’s most famous seafood institutions, Hyman’s knows a thing or two about satisfying hungry diners. Their shrimp po’boy might not be the fanciest on this list, but it delivers on size and flavor in a way that keeps people coming back for decades.
What you get is straightforward: a mountain of golden fried shrimp on a substantial roll with all the classic fixings. The portions are so generous that the sandwich barely closes, and shrimp inevitably fall onto your plate as you eat.
The no-frills approach works perfectly here because the quality speaks for itself. Fresh shrimp, perfectly seasoned breading, and a soft roll that soaks up all those delicious juices create a satisfying meal.
Many visitors grab one for a late lunch and end up eating the second half for breakfast in their hotel room the next morning.
Rarebit’s Catfish Po’Boy
Rarebit takes a different approach by featuring catfish instead of the more common shrimp. Freshwater catfish has a mild, slightly sweet flavor and a firmer texture that holds up beautifully to frying, creating substantial pieces that fill every inch of the bread.
The breading is seasoned with a blend of spices that gives it a subtle kick without overwhelming the fish. A crunchy coleslaw topping adds refreshing contrast and helps cut through the richness of the fried fish.
While not always the absolute biggest po’boy in town, Rarebit’s version is remarkably dense and filling. The quality of ingredients and thoughtful preparation make every bite memorable and satisfying.
The catfish’s heartier texture means this sandwich stays together better than some seafood versions, making it an excellent choice for taking home and enjoying later or saving for breakfast the following day.
Leon’s Oyster Shop Shrimp Roll
Inspired by Northern cold seafood rolls, Leon’s Oyster Shop brings a unique spin to the po’boy concept. Their shrimp roll features chilled, perfectly cooked shrimp tossed in house-made horseradish mayonnaise that delivers a pleasant kick with every bite.
What really makes this creation stand out is the topping: crushed Lay’s potato chips. This quirky addition provides incredible crunch and a nostalgic, comfort-food quality that surprises first-time diners.
Served on a buttery toasted brioche lobster roll, the sandwich feels indulgent and substantial despite being served cold. The richness of the mayo and bread means you’ll feel satisfied long after finishing.
Though different from traditional hot po’boys, this version travels exceptionally well and tastes fantastic straight from the fridge. Many customers intentionally order extra to have ready-made breakfast or lunch for the next day, requiring zero reheating.
Fletcher’s Finds Double Sandwich
Yemassee’s Fletcher’s Finds has built a reputation on serving sandwiches so massive they’ve become legendary across South Carolina. While not exclusively a po’boy shop, their approach to sandwich-making embraces the same bigger-is-better philosophy.
Their double burgers and pulled pork sandwiches literally spill off the plate, requiring multiple napkins and a serious appetite. The portions are so substantial that finishing one in a single sitting becomes a personal challenge.
What makes Fletcher’s special is that despite the enormous size, the flavors remain balanced and delicious. The meat is always tender and well-seasoned, and the toppings are fresh and plentiful.
Located along a major highway, it’s become a popular stop for travelers who want one meal that will keep them satisfied for hours. Many people intentionally plan their road trips around stopping here for lunch.
Southern Coney and Breakfast’s Southern Coney
Hilton Head Island’s Southern Coney and Breakfast blurs the line between breakfast and lunch with their signature Southern Coney. A grilled hot dog gets loaded with homemade chili, diced onions, and shredded cheddar cheese—then topped with a fried egg.
That runny egg yolk creates a rich sauce that ties all the flavors together beautifully. The combination sounds unusual but tastes absolutely incredible, hitting all the right notes of savory, spicy, and comforting.
Because it includes both traditional lunch elements and a breakfast egg, this creation truly works for any meal. The hearty chili and protein-packed egg keep you full for hours.
Many customers order it mid-morning and find themselves still satisfied well into the afternoon. The restaurant also offers a Big Breakfast Special that’s equally massive, proving they understand what it means to serve portions that stretch across multiple meals.
Lowcountry Fish Camp’s Catfish Po’Boy
Appearing on Restaurant Guru’s top po’boy list, Lowcountry Fish Camp offers both catfish and shrimp po’boys that lean toward generous portions in a seafood-sandwich hybrid style. Their catfish version features thick fillets that are breaded and fried until golden and crispy.
The restaurant embraces a casual, fish camp atmosphere where portions are always hearty and prices remain reasonable. Their po’boys come dressed traditionally but with enough seafood to make them feel like a complete dinner plate compressed into sandwich form.
What sets this spot apart is the consistency—every visit delivers the same satisfying experience. The catfish is always fresh, the breading always crispy, and the portions always substantial.
Regular customers know to come hungry or plan on taking half home. The sandwich holds up well as leftovers, making it a smart choice for anyone looking to stretch their food budget across two meals.
