5 tbsp. mayonnaise
2 tbsp. prepared basil pesto
1 whole smoked chicken breast, skin removed
48 rounds cocktail rye bread
16 lg. fresh basil leaves, washed & patted dry
2-3 plum tomatoes, sliced thinly, crosswise
4-5 thin slices prosciutto, cut into 4 pieces each

Mix mayonnaise and pesto together. Cut chicken breast in half lengthwise and then crosswise into 16 thin slices. Spread 1/2 teaspoon pesto mayonnaise on one side of 16 pieces of cocktail rye bread. Top each with a slice of chicken and 1 whole basil leaf. Cover each with a plain slice of bread. Lay a slice of tomato on top and cover with a piece of prosciutto.

Spread remaining 16 pieces of cocktail rye with another 1/2 teaspoon pesto mayonnaise on one side. Cover sandwich. Cut in half and spear with decorative toothpicks, if desired. Yield 32 sandwiches.