Recipe - Hot Open-Faced Chicken Loaf Sandwich

2 One half pound White and dark chicken meat;
coarsely ground
1 cup Chopped onions
2 tablespoon Chopped garlic
One half cup Chopped celery
One half cup Chopped green bell peppers
2 tablespoon Finelychopped fresh parsley
leaves
1 Egg
2 teaspoon Salt
One half teaspoon Freshlyground black pepper
Three fourths teaspoon Cayenne pepper
1 teaspoon Worcestershire sauce
1 ds Hot pepper sauce
1 cup Dried fine bread crumbs
20 sl French Bread; about 1"
thick, toasted
5 cup Mashed potatoes; hot
5 cup Brown gravy; hot

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
10inch 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 1/2inch pieces. Assemble an
openfaced sandwich, using the bread, cut or sliced up chicken, mashed potatoes and
gravy. This recipe yields 10