Pistolette

Pistolette
Type	Sandwich
Place of origin	United States
Region or state	Louisiana
Main ingredients	Bread roll, often seafood (crawfish) or meat
	Cookbook: Pistolette;

A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a fried bread roll, that can also be stuffed, in the Cajun areas around Lafayette and Lake Charles. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.^[1] In France and Belgium, the word pistolet refers to a round roll.

Stuffed and fried bread rolls[]

The Cajun stuffed and fried bread rolls often contain seafood such as crawfish or meat.^[2] The roll is split and filled or stuffed with seafood or meat, as well as other items sometimes including cheese or jalapeños.

Small baguette[]

The French influence on Vietnam is credited for the Vietnamese style bread also referred to as pistolettes that is more like a baguette than the softer white bread used for po'boys.^[3] In New Orleans, Dong Phuong Oriental Bakery (a Vietnamese cuisine bakery) supplies pistolettes for the area's banh mi.^[4]

References[]

^ Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN 978-1-4496-1811-7. Retrieved 9 September 2012.
^ Robin Goldstein (1 December 2008). Fearless Critic Austin Restaurant Guide. Workman Publishing. pp. 222–. ISBN 978-0-9818305-6-8. Retrieved 9 September 2012.
^ Joan Nathan (25 October 2005). The New American Cooking. Random House Digital, Inc. pp. 112–. ISBN 978-1-4000-4034-6. Retrieved 9 September 2012.
^ Sara Roahen (20 April 2009). Gumbo Tales: Finding My Place at the New Orleans Table. W. W. Norton & Company. pp. 185–. ISBN 978-0-393-33537-8. Retrieved 9 September 2012.

This food-related article is a stub. You can help Wikipedia by .

[Edelstein2010-1] Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN 978-1-4496-1811-7. Retrieved 9 September 2012.

[Goldstein2008-2] Robin Goldstein (1 December 2008). Fearless Critic Austin Restaurant Guide. Workman Publishing. pp. 222–. ISBN 978-0-9818305-6-8. Retrieved 9 September 2012.

[Nathan2005-3] Joan Nathan (25 October 2005). The New American Cooking. Random House Digital, Inc. pp. 112–. ISBN 978-1-4000-4034-6. Retrieved 9 September 2012.

[Roahen2009-4] Sara Roahen (20 April 2009). Gumbo Tales: Finding My Place at the New Orleans Table. W. W. Norton & Company. pp. 185–. ISBN 978-0-393-33537-8. Retrieved 9 September 2012.

[1]

[2]

[3]

[4]

v t Cajun cuisine
Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Trappey's Hot Sauce
Methods	Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering
Dishes	Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp Creole Stuffed Mirliton Turducken
Chefs	John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson
See also	Cuisine of New Orleans
Category: Cajun cuisine

Pistolette

Contents

Stuffed and fried bread rolls[]

Small baguette[]

See also[]

References[]