Sandwich platter

2 c. chopped simmered chicken 1/4 c. mayonnaise 1 hard cooked egg, chopped 3 tbsp. chopped, scraped celery 1/4 tsp. salt 1/8 tsp. white pepper 12 thin or very thin slices whole wheat or white bread (Pepperidge Farm is perfectly sliced) Butter, softened Pimiento stuffed olives

Combine chopped chicken, mayonnaise, egg, celery, salt and pepper. Mix well. Spread 1/3 cup chicken salad evenly on one side of 6 slices of bread. Place the remaining 6 bread slices over the chicken salad to make a sandwich. Spread butter on outside of top slice of bread; invert sandwich onto a hot sandwich maker, skillet or griddle. Cook until bread is browned. Spread butter on ungrilled side of bread; carefully turn sandwiches and cook until bread is browned.

Secure sandwiches with olive skewered toothpicks; cut crosswise into 2 pieces. Serve hot. Garnish with potato chips.

Makes 6 sandwiches.

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