CHICKEN AND SHRIMP STUFFED PISTOLETTES

Steps:

• Buns:.
• Preheat oven to 350°F.
• Hollow out buns from bottom.
• Beat egg and water and brush inside and outside of each bun.
• Bake in oven until brown and crisp; remove and let cool.
• Add garlic to melted butter and simmer five minutes on low.
• Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
• Chicken:.
• Dice chicken into bite-size pieces.
• Sauté chicken and shrimp in 1/3 cup butter until done.
• Remove from skillet and drain well.
• In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
• Remove and drain well.
• Combine all the drained ingredients back into skillet.
• Add drained mushrooms and sherry; stir until well incorporated; set aside.
• Sauce:.
• Melt butter over low heat.
• Gradually add flour, salt and pepper, stirring until smooth.
• Slowly add milk, stirring constantly until thick and creamy.
• Remove from heat.
• Add both cheeses and Worcestershire.
• Mix well, until cheeses are melted.
• Add this sauce to chicken mixture and stir until well mixed.
• Spoon into individual bread loaves and warm in broiler for five minutes.
• Serve immediately.