These Stuffed Pistolettes are a decadent, comforting main course that feels like a hug on a plate. Crisp, golden buns are hollowed out and brushed with fragrant garlic butter before being filled with a luxurious mixture of sautéed chicken, shrimp, and vegetables. The filling is bound together with a velvety Swiss and Parmesan cheese sauce, enriched with a hint of Worcestershire and sherry for depth. Perfect for a special family dinner or a potluck centerpiece, this dish combines the ease of comfort food with the elegance of Italian-inspired flavors. The contrast between the crunchy bun exterior and the creamy, savory interior makes every bite satisfying and memorable.
Stuffed Pistolettes
Description
These Stuffed Pistolettes are a decadent, comforting main course that feels like a hug on a plate. Crisp, golden buns are hollowed out and brushed with fragrant garlic butter before being filled with a luxurious mixture of sautéed chicken, shrimp, and vegetables. The filling is bound together with a velvety Swiss and Parmesan cheese sauce, enriched with a hint of Worcestershire and sherry for depth. Perfect for a special family dinner or a potluck centerpiece, this dish combines the ease of comfort food with the elegance of Italian-inspired flavors. The contrast between the crunchy bun exterior and the creamy, savory interior makes every bite satisfying and memorable.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Hollow out the buns by cutting off the top and scooping out the soft interior bread, leaving a sturdy shell.
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Beat the egg with water and brush the mixture over the inside and outside of each bun.
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Bake the buns in the preheated oven until they are golden brown and crisp, about 10-15 minutes.
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Remove buns from oven and let them cool on a wire rack.
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Melt 3 tablespoons of butter in a small saucepan over low heat.
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Add 4 garlic cloves passed through a garlic press to the melted butter and simmer for 5 minutes.
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Brush the cooled buns with the garlic butter mixture and sprinkle with some of the grated Parmesan cheese. Set aside.
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Dice the chicken breasts into bite-size pieces.
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In a large skillet, melt 1/3 cup of butter over medium-high heat.
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Sauté the chicken pieces and shrimp until cooked through and shrimp are pink.
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Remove the chicken and shrimp from the skillet and drain well. Set aside.
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In the same skillet, add the remaining butter and sauté green onions, celery, parsley, and 3 chopped garlic cloves until softened.
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Season the vegetables with salt and pepper to taste.
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Remove vegetables from skillet and drain well.
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Combine the drained chicken, shrimp, and vegetables back into the skillet.
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Add the drained mushrooms and cooking sherry to the skillet.
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Stir thoroughly and set the filling mixture aside.
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In a separate saucepan, melt 3 tablespoons of butter over low heat.
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Gradually whisk in flour, salt, and pepper, stirring until smooth to form a roux.
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Slowly add milk, stirring constantly until the sauce thickens and becomes creamy.
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Remove the sauce from heat.
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Stir in the grated Swiss cheese, Parmesan cheese, and Worcestershire sauce until the cheeses are fully melted and the sauce is smooth.
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Pour the cheese sauce over the chicken and shrimp mixture and stir until well combined.
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Spoon the creamy filling into the hollowed-out bread loaves.
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Place the filled buns under a preheated broiler for 5 minutes, or until the tops are bubbly and lightly browned.
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Serve immediately, garnished with additional chopped parsley if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 90.4kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 5.9g30%
- Cholesterol 47.5mg16%
- Sodium 80.1mg4%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the bun's texture.
Variations: For a vegetarian version, omit the chicken and shrimp and substitute with extra mushrooms or roasted vegetables. You can also swap the Swiss cheese for mozzarella for a milder flavor.
Tips: Ensure the buns are sturdy enough to hold the filling. If they are too soft, bake them slightly longer before stuffing. Be careful not to overcook the shrimp when sautéing.
