What is the name for the New Orleans submarine sandwich usually consisting of fried seafood served on a baguette-like Louisiana French bread?
"the world, Subway. The sandwich is also often available at supermarkets and convenience stores. Submarine sandwich A submarine sandwich, also known as a sub, hoagie, hero, grinder, po'boy or Italian sandwich, is the name given in the United States to a type of sandwich that consists of a length of bread or roll split crosswise and filled with a variety of meats, cheeses, vegetables, and condiments. The sandwich has no standardized name, with over a dozen variations used around the world. Larger submarine sandwiches, particularly those that are longer in length or overstuffed with greater quantities of ingredients than usual,"
"Pistolette 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. 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 style 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. Pistolette 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"
"with layers of marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A muffuletta is usually served cold, but many vendors will toast it. This was mentioned in the PBS special ""Sandwiches That You Will Like"". In Greater New Orleans a seafood sandwich is made with muffuletta bread and fried seafood, often including oysters,"
"deep-fried, and then passed on cocktail platters with a dipping sauce. Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with"
"French dip In American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a ""French roll"" or baguette. It is usually served topped with Swiss Cheese, onions, and a side of beef juice from the cooking process (au jus, ""with juice""). Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is completely unknown in France itself, the name seeming to refer to the style of bread, rather than an alleged French origin. Although the sandwich is most commonly"
"the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986. Ingredients used to prepare beignets traditionally include: Beignet Beignet (; , ben-YAY literally ""bump""), synonymous with the English ""fritter"", is made from fried dough. Beignets may also be made from other types of dough, including yeast dough. The tradition of beignets dates to the time of Ancient Rome, although the practice of frying food itself extends much further back; references to the"
"usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée. At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at Galatoire's. Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon, and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham. A similar dish served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured,"
"back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the ""jus"" the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy. A French dip sandwich is an American hot sandwich, also known as a beef dip (especially in Canada), consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served ""au jus"" (""with juice""), that is, with beef"
"be served at Café du Monde and other New Orleans restaurants. Chicory adds a chocolate-like flavor to café au lait. The Acadians (Cajuns) from Nova Scotia brought other French customs, such as the beignet, to Louisiana in the 18th century. Unlike most doughnuts, beignets are squared pieces of dough with no hole in the middle and are most often covered with powdered sugar. Sometimes they are seen served with fruit, jam, maple syrup, or even savory items. At Café du Monde, the beignets are served with a thick coating of powdered sugar and sold in orders of three. The menu"
"Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was"
"organizations, businesses, or sports heros. ""Lake trout"" is actually fried Atlantic whiting. It is typically served as a sandwich with a number of condiments, such as ketchup and horseradish sauce. Lake trout is an everyday food, and is often served wrapped in aluminum foil in a standard paper lunch bag at small take-out establishments. The ""chicken box"" consists of 4–6 chicken wings, served in a fast food carry out box with some kind of French fries (wedged ""western fries"", curly fries, or regular fries). Toppings usually consist of salt, pepper, and ketchup, although hot sauce is also popular. The item"
"region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice. Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles, Alexandria, Baton Rouge, and smaller, lesser known areas like Ville Platte (the north point of the ""Cajun Triangle"" where it tends to be a daily staple), though it may be found nearly anywhere in ""Cajun Country"", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is"
"Italian sandwich The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker. It is known as a ""submarine sandwich"" or a ""sub"" in Boston, Massachusetts, and as a ""spuckie"" in East Boston. The Italian sandwich is prepared using a long bread roll or bun with meats such as salami,"
"Sailor sandwich A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread. The New York Deli, founded in 1929, claims to be the originator of the sailor sandwich. The eatery moved to its current location in Carytown in 1934. According to local legend, during World War II, Navy seamen from the University of Richmond Navy V-12 program would frequent the New York Deli and order this then-nameless sandwich. It eventually became known as a sailor sandwich, although"
"Dong Phuong Oriental Bakery Dong Phuong Oriental Bakery (, literally ""The Orient"") is a Vietnamese retail and wholesale bakery, restaurant, and catering business in New Orleans, Louisiana. It is known for supplying the baguette style bread for many of the city's restaurants that offer banh mi or other sandwiches, and has its own popular banh mi counter. The bakery, along with the nearby Mary Queen of Vietnam Catholic Church, were fixtures of the Vietnamese community in New Orleans even before surviving the devastation of Hurricane Katrina. It is located at 14207 Chef Menteur Highway in the ""Little Vietnam"" section of"
"Pan bagnat The Pan bagnat (pronounced ""paⁿ baɲa"") (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread. The pan bagnat"
"the French Market. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced ""our meal"" and made no mention of sandwiches.) New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po' boy is very popular. Po' boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po' boy shop, and these shops often offer seafood platters, red beans and rice,"
"eaten outside of Cajun country. People north of Alexandria were more likely to eat fried chicken or barbecue. Fish fries featuring catfish took the place of crawfish boils. Today, boiled crawfish is served throughout the state. Other foods popular in Louisiana include Gumbo, Étouffée, Jambalaya, Muffuletta, Po'boy, and Red Beans and Rice. Seafood is especially popular in Louisiana either as an ingredient or as a main dish such as Shrimp, Crawfish, Crabs, Oysters and Catfish. Swamp denizens such as Gator or Alligator, Frog Legs, and Turtle soup is popular around the bayous of south Louisiana. Famous desserts and snacks include"
"numbers, German immigrants dominated New Orleans city bakeries, including those making traditional French bread. They introduced having buttered French bread as a side to eating gumbo, as well as a side of German-style potato salad. Jambalaya is the second of the famous Louisiana Creole dishes. It developed in the European communities of New Orleans. It combined ham with sausage, rice and tomato as a variation of the Spanish dish ""paella,"" and was based on locally available ingredients. The name for jambalaya comes from the Occitan language spoken in southern France, where it means ""mash-up."" The term also refers to a"
"Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. In French, the word ""étouffée"" (borrowed into English as ""stuffed"" or ""stifled"") literally means ""smothered"" or ""suffocated"", from the verb ""étouffer"". Étouffée is a dish of"
"500 grams (17.5 ounces) and a ficelle 100 grams (3.5 ounces). Baguettes, either relatively short single-serving size or cut from a longer loaf, are very often used for sandwiches, usually of the submarine sandwich type, but also a Panini. They are often sliced and served with pâté or cheese. As part of the traditional continental breakfast in France, slices of baguette are spread with butter and jam and dunked in bowls of coffee or hot chocolate. In the United States, French bread loaves are sometimes split in half to make French bread pizza. Baguettes are generally made as partially free-form"
"by the restaurant's ""ecclesiastical"" interior, which included gray and pewter-colored ""cathedral-esque"" arches over the bar and a host stand which was a refurbished Prohibition-era Mississippi church pulpit. The Cajun, Louisiana Creole, and New Orleans-style seafood restaurant served entrees such as andouille, étouffée, frog legs, jambalaya, maque choux, pork belly, and turtle soup, and was best known for its oysters. Its bar, Vieux Carré (French Quarter), served New Orleans cocktails including Bourbon-based drinks, daiquiris, and house infusions. The Parish's interior, designed by Mark Annen, had a shucking station, oak floors, French-blue walls with gray accents, exposed brickwork, subway tiles, and salvaged"
"In 2010, Lagasse appeared in a commercial to raise awareness of the Deepwater Horizon oil spill. Also starring in the commercial were Sandra Bullock, Peyton and Eli Manning, Jack Del Rio, Drew Brees, James Carville, Blake Lively, and John Goodman. Lagasse's style of cooking is called ""New New Orleans"", which uses local Louisiana ingredients in his own interpretation of Creole cuisine, strongly influenced by Asian, Portuguese, Southwestern, and other cultures which themselves influence New Orleans cuisine. However, the styles of cuisine at Lagasse's restaurants are not all the same. Emeril's Tchoup Chop in Orlando serves kicked-up Asian and Polynesian cuisine,"
"shrimp, and lump crabmeat. New Orleans (and southern Louisiana) is uniquely situated. It is close to the Gulf of Mexico which yielded pompano, snapper, drum, trout, flounder, mackerel, shrimp, and sea turtle. But it is also part of the Mississippi River delta system and is just south of the wetlands abutting Lake Pontchartrain. From these regions came crab, crawfish, and oysters. Pompano en Papillote Pompano en Papillote is a dish created by Jules Alciatore at Antoine's Restaurant in New Orleans for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont. The dish was based in turn on a dish that Jules's"
"in small towns/countryside market, and regular take-out places that have always served the sandwich. The following slogans, in chronological order, have been used by Mr. Sub: ""Lub my Sub""; ""Fresh thinking is what we are""; ""Taste a Canadian Tradition""; ""It's not a sandwich it's a Sub""; ""There's always something good going down at Mr. Sub""; and ""Oh Canada, Oh Mr. Sub"". The business' current slogan is ""Yours Since 1968"". Mr.Sub's main product is the submarine sandwich (or ""sub""); a long roll, similar to a baguette, filled with meat, cheese, sauces, and vegetables. Other products include, wraps, soups, salads, baked goods,"
"sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe's version of events, but assign the location to Cole's. The mystery of the sandwich's invention might not be solved due to a lack of information and observable evidence. The French dip is now served at a number of restaurant chains including fast food places, diners, and standard restaurants. French dip In American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on"
"it is uncertain who officially named the sandwich. The ""marine sandwich"" is popular around some Marine bases like MCB Quantico. It is usually served on Italian bread with knackwurst, pastrami or salami and uses German-style mustard and comes with peppers. The West Coast version often includes sliced tomatoes on the side. Sailor sandwich A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread. The New York Deli, founded in 1929, claims to be the originator of the"
"at the popular Bourbon Street restaurant Galatoire's brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit. Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of"
"served with a cup of ""jus"" or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented. Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe the Original. Philippe's website describes the dish as a ""specialty of the house"", and the words ""Home of the Original French Dip Sandwich"" are present in the restaurant's logo. At Phillippe's, the roll is dipped in the hot beef juices before the sandwich"
"Muffuletta The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. The muffuletta sandwich was created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, USA, by its owner Salvatore Lupo. Sicilians, however, have been making various versions of the bread for centuries. Commonly eaten during celebration days; In Palermo it is most commonly eaten on the Day of the Dead, November 2. A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around across. It"
"butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared using a cooking technique called flambé. This dessert can be served with vanilla ice cream or as a crêpe filling, but it is may also be eaten on its own. Cinnamon and nutmeg may be added as seasoning. The dish was created at the restaurant Brennan's in New Orleans, Louisiana by Ella Brennan and the restaurant's chef Paul Blangé in 1951. At this time New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of"
"While selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them. Amato later opened a sandwich shop named Amato's, and today the sandwich continues to be prepared by Amato's sandwich shops in Portland. The Amato's version is traditionally prepared using fresh-baked bread, ham, American cheese, slices of tomato, green pepper and sour pickle, Kalamata olives and salad oil. The Italian sandwich is known as a ""submarine sandwich"" or a ""sub"" in Boston, Massachusetts, and in east Boston it is referred to as a"