|Place of origin||United States|
|Region or state||Louisiana|
|Main ingredients||Bread roll, often seafood (crawfish) or meat|
|Cookbook: Pistolette Media: Pistolette|
|Look up pistolet in Wiktionary, the free dictionary.|
A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. 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. 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. The roll is split and filled or stuffed with seafood or meat, as well as other items sometimes including cheese or jalapeños.
The French influence on Vietnam is credited for the Vietnamese stlyle bread also referred to as pistolettes that is more like a baguette than the softer white bread used for po'boys. In New Orleans, Dong Phuong Oriental Bakery (a Vietnamese cuisine bakery) supplies pistolettes for the area's banh mi.
- 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.
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