Hot open-faced chicken loaf sandwich

10 servings

Ingredients

Quantity Ingredient
2½ pounds white and dark chicken meat; coarsely ground
1.00 cup chopped onions
2.00 tablespoon chopped garlic
½ cup chopped celery
½ cup chopped green bell peppers
2.00 tablespoon finely-chopped fresh parsley leaves
1.00 egg
2.00 teaspoon salt
½ teaspoon freshly-ground black pepper
¾ teaspoon cayenne pepper
1.00 teaspoon worcestershire sauce
1.00 dash hot pepper sauce
1.00 cup dried fine bread crumbs
20.00 slice french bread; about 1 thick, toasted
5.00 cup mashed potatoes; hot
5.00 cup brown gravy; hot

Directions

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 ½-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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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