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Hot Open-Faced Chicken Loaf Sandwich

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz White and dark chicken meat - coarsely ground

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. 2 tablespoons 30ml Chopped garlic

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  6. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  7. 1 Egg

  8. 2 teaspoons 10ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 3/4 teaspoon 3.8ml Cayenne pepper

  11. 1 teaspoon 5ml Worcestershire sauce

  12. 1 Hot pepper sauce

  13. 1 cup 146g / 5.1oz Dried fine bread crumbs

  14. 20 French Bread, about 1" thick - toasted

  15. 5 cups 1185ml Mashed potatoes - hot

  16. 5 cups 1185ml Brown gravy - hot

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. 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.

  3. Slice the loaf into 1/2-inch pieces. Assemble an open-faced sandwich, using the bread, sliced chicken, mashed potatoes and gravy.

  4. This recipe yields 10 servings.

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