2 1/2 c. cut up cooked chicken or turkey
1 c. toasted, slivered almonds
2 stalks celery (sliced) (about 1 cup)
1 tsp. salt
1 1/2 c. dairy sour cream
1/2 c. sliced ripe olives
1 can (20 oz.) crushed pineapple, well drained
1 c. mayonnaise or salad dressing

Bake cheese bread. Mix chicken, almonds, olives, celery, pineapple and salt. Mix sour cream and mayonnaise. Mix 1 1/2 cups sour cream mixture into chicken mixture.

Place 1 cheese bread, sesame seed side down, on serving plate. Spoon chicken mixture over bread. Top with remaining cheese bread, sesame seed side up. Spread remaining sour cream mixture over bread. Cover loosely with foil. Refrigerate at least 4 hours but no longer than 24 hours.

CHEESE BREAD
3 c. buttermilk baking mix
1/2 c. milk
2 tbsp. sesame seed
2 eggs
1 c. shredded Cheddar cheese
1/4 c. butter (melted)

Heat oven to 400 degrees. Mix baking mix, eggs, milk and cheese. Divide dough into halves, pat each half in greased round pan, 9 x 1 1/2 inches. Sprinkle each with 1 tablespoon sesame seed. Pour 2 tablespoons butter evenly over each. Bake until golden brown, 20 to 25 minutes.