Butter toast while hot and put on each alternate slice a lettuce leaf, same cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot, crisp bacon, a layer of salad dressing, another lettuce leaf, and the other slice of toast. Press the sandwiches together, trim off crust and cut in halves from opposite corners, forming triangles. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Toast thin slices of brown or white bread; butter lightly and lay over thin slices of crisp fried bacon. Lay another thin slice of toast, then thin slice of chicken, well seasoned, another slice of buttered toast and a thin layer of cucumber pickle, sliced crosswise. On the top put another slice of buttered toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation II

On a thin slice of buttered, untoasted bread lay 1 lettuce leaf; on this lay 1 thin slice of chicken and 1 of ham, then another lettuce leaf and another thin, buttered slice. Mayonnaise dressing may be put on the lettuce leaves if desired. - Mrs. Chas. Ellis, Winnetka, 111.

Variation III

Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with mayonnaise dressing. Cover with slices of bread. - Mrs. C. E. Clarkson, Wiknette, 111.