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Stuffed Pistolettes

Stuffed Pistolettes recipe image
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 saut&# 195;©ed 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 90.4
Dietary: Vegetarian
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
  • 8 Pistolette Buns
  • 1 Egg
  • 3 tablespoon Water
  • 6 tablespoon Butter
  • 4 Garlic Cloves
  • 1 lb Shrimp; deveined and diced
  • 3 Chicken breasts
  • 1/2 cup Green onion; finely chopped
  • 1/2 cup Celery; finely chopped
  • 1/3 cup Fresh parsley; finely chopped
  • 1 can (4 oz.) Mushrooms; sliced
  • 1/3 cup Cooking sherry
  • 3 Garlic cloves; finely chopped Garlic
  • To taste Salt
  • To taste Pepper
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 cup Swiss cheese; grated
  • 1/4 cup Parmesan cheese; grated
  • 3 tablespoon Flour
  • 1 cup Milk
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Hollow out the buns by cutting off the top and scooping out the soft interior bread, leaving a sturdy shell.
  3. 3
    Beat the egg with water and brush the mixture over the inside and outside of each bun.
  4. 4
    Bake the buns in the preheated oven until they are golden brown and crisp, about 10-15 minutes.
  5. 5
    Remove buns from oven and let them cool on a wire rack.
  6. 6
    Melt 3 tablespoons of butter in a small saucepan over low heat.
  7. 7
    Add 4 garlic cloves passed through a garlic press to the melted butter and simmer for 5 minutes.
  8. 8
    Brush the cooled buns with the garlic butter mixture and sprinkle with some of the grated Parmesan cheese. Set aside.
  9. 9
    Dice the chicken breasts into bite-size pieces.
  10. 10
    In a large skillet, melt 1/3 cup of butter over medium-high heat.
  11. 11
    Sauté the chicken pieces and shrimp until cooked through and shrimp are pink.
  12. 12
    Remove the chicken and shrimp from the skillet and drain well. Set aside.
  13. 13
    In the same skillet, add the remaining butter and sauté green onions, celery, parsley, and 3 chopped garlic cloves until softened.
  14. 14
    Season the vegetables with salt and pepper to taste.
  15. 15
    Remove vegetables from skillet and drain well.
  16. 16
    Combine the drained chicken, shrimp, and vegetables back into the skillet.
  17. 17
    Add the drained mushrooms and cooking sherry to the skillet.
  18. 18
    Stir thoroughly and set the filling mixture aside.
  19. 19
    In a separate saucepan, melt 3 tablespoons of butter over low heat.
  20. 20
    Gradually whisk in flour, salt, and pepper, stirring until smooth to form a roux.
  21. 21
    Slowly add milk, stirring constantly until the sauce thickens and becomes creamy.
  22. 22
    Remove the sauce from heat.
  23. 23
    Stir in the grated Swiss cheese, Parmesan cheese, and Worcestershire sauce until the cheeses are fully melted and the sauce is smooth.
  24. 24
    Pour the cheese sauce over the chicken and shrimp mixture and stir until well combined.
  25. 25
    Spoon the creamy filling into the hollowed-out bread loaves.
  26. 26
    Place the filled buns under a preheated broiler for 5 minutes, or until the tops are bubbly and lightly browned.
  27. 27
    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.

Keywords: chicken, shrimp, stuffed bread, cheese sauce, garlic butter, italian dinner, comfort food, pistolettes, swiss cheese, parmesan, sherry, mushrooms, seafood, main course, baking, broiling, savory, party food, family dinner, garlic
Read it online: https://www.chefs-mate.com/recipe/stuffed-pistolettes/