Hot Open-Faced Chicken Loaf Sandwich

Name: Hot Open-Faced Chicken Loaf Sandwich
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 10 servings
Ingredients: 2 1/2 pound white and dark chicken meat, coarsely ground; 1 cup chopped onions; 2 tablespoons chopped garlic; 1/2 cup chopped celery; 1/2 cup chopped green bell peppers; 2 tablespoons finely chopped fresh parsley leaves; 1 egg; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 3/4 teaspoon cayenne; 1 teaspoon Worcestershire sauce; Dash hot pepper sauce; 1 cup dried fine bread crumbs; 20 (1-inch thick) slices French Bread, toasted; 5 cups mashed potatoes, hot; 5 cups brown gravy, hot

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Hot Open-Faced Chicken Loaf Sandwich

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Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

359

Total Fat

8

Saturated Fat

2

Carbohydrates

39

Dietary Fiber

3

Sugar

3

Protein

31

Cholesterol

95

Sodium

701

Total: 1 hr 40 min
Prep: 20 min
Cook: 1 hr 20 min

Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

359

Total Fat

8

Saturated Fat

2

Carbohydrates

39

Dietary Fiber

3

Sugar

3

Protein

31

Cholesterol

95

Sodium

701

Total: 1 hr 40 min
Prep: 20 min
Cook: 1 hr 20 min

Ingredients

2 1/2 pound white and dark chicken meat, coarsely ground

1 cup chopped onions

2 tablespoons chopped garlic

1/2 cup chopped celery

1/2 cup chopped green bell peppers

2 tablespoons finely chopped fresh parsley leaves

1 egg

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3/4 teaspoon cayenne

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 cup dried fine bread crumbs

20 (1-inch thick) slices French Bread, toasted

5 cups mashed potatoes, hot

5 cups brown gravy, hot

Directions

Preheat the oven to 350 degrees F.
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 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, mash potatoes and gravy.

Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1996