Hot Open-Faced Chicken Loaf Sandwich

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Hot Open-Faced Chicken Loaf Sandwich Ingredients

2 1/2 lb White and dark chicken meat;	1/2 ts Freshly-ground black pepper
1 c Chopped onions	3/4 ts Cayenne pepper
2 tb Chopped garlic	1 ts Worcestershire sauce
1/2 c Chopped celery	1 ds Hot pepper sauce
1/2 c Chopped green bell peppers	1 c Dried fine bread crumbs
2 tb Finely-chopped fresh parsley	20 sl French Bread; about 1"
1 Egg	5 c Mashed potatoes; hot
2 ts Salt	5 c Brown gravy; hot

Instructions for Hot Open-Faced Chicken Loaf Sandwich

Preheat the oven to 350 degrees. In a mixing bowl, combine the chicken, onions, garlic, celery, bell peppers, and parsley. Mix thoroughly. Add the egg, salt, black pepper, cayenne, Worcestershire sauce, hot pepper, and bread crumbs. Using your hands, mix well. Mold the mixture into a 5- by 10-inch loaf and place on baking sheet lined with aluminum foil. Bake for 1 hour or until juices run clear. Remove from the oven and let stand for 10 minutes before slicing. Slice the loaf into 1/2-inch pieces. Assemble an open-faced sandwich, using the bread, sliced chicken, mashed potatoes and gravy. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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