Recipe By : New Orleans Times-Picayune Recipe Contest, 1979
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Buns:
8 Pistolette buns
1 Egg
3 tb Water
6 tb Butter
4 cl Garlic
Parmesan cheese
Chicken:
2/3 c Butter
3 Chicken breasts
1 lb Shrimp -- deveined and diced
1/2 c Green onion -- finely chopped
1/2 c Celery -- finely chopped
1/3 c Fresh parsley -- finley chopped
4 oz Can sliced mushrooms
1/3 c Cooking sherry
3 cl Garlic -- finely chopped
Salt
Pepper
Sauce:
3 tb Butter
3 tb Flour
Salt
Pepper
1 1/2 ts Worcestershire
1 c Swiss cheese -- grated
1/4 c Parmesan cheese -- grated
Buns:
Hollow out buns from bottom. Beat egg and water and brush inside
and outside of each bun. Bake in 350°F oven until brown and crisp.
Remove and let cool. Add garlic, passed through garlic press, to
melted butter and simmer 5 minutes on low fire. Brush each bun with
garlic butter mixture and sprinkle with cheese. Set aside.
Chicken:
Dice chicken into bite-size pieces. Saute chicken and shrimp in
1/3 cup butter until done. Remove from skillet and drain well. In
same skillet, add remaining butter and saute 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 thouroughly. 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 form 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 5 mintues. Serve immediately.
may be garnished with chopped parsley.
