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Place of originUnited States
Region or stateLouisiana
Main ingredientsBread roll, often seafood (crawfish) or meat

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.[1] In France and Belgium, the word pistolet refers to a round roll.

Stuffed and fried bread rolls[edit]

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[edit]

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]

See also[edit]


  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.
  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.
  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.
  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.