Hot Open-Faced Chicken Loaf Sandwich

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	White and dark chicken meat - coarsely ground
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Chopped garlic
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green bell peppers
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1		Egg
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Cayenne pepper
1 teaspoon	5ml	Worcestershire sauce
1		Hot pepper sauce
1 cup	146g / 5.1oz	Dried fine bread crumbs
20		French Bread, about 1" thick - toasted
5 cups	1185ml	Mashed potatoes - hot
5 cups	1185ml	Brown gravy - hot

Recipe Instructions

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.

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

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