1/2 c. softened butter
3 tbsp. minced parsley
2 (5 oz.) cans chunk white chicken
1/3 c. mayonnaise
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1 (1 lb.) loaf unsliced white bread 8 inches long

Combine butter and parsley. In another bowl mix chicken, mayonnaise, lemon juice, salt, and pepper. Trim crusts from bread. Cut bread horizontally into six 1/2 inch slices. On first slice spread 1/4 of parsley butter. On second slice spread 1/2 of the chicken mix. Spread the third slice with parsley butter. Place the third slice butter side down on second slice. Repeat for a second sandwich. Wrap and refrigerate until well chilled. Cut each loaf into 1/2 inch slices. Use your imagination for optional fillings, such as turkey and chutney, chicken and cranberry, cheese combinations, cheese and raisin, etc.