24 slices thin-sliced sandwich bread
2 (5 oz.) cans boned chicken (or tuna, shrimp or crab)
1/2 c. chopped olives
2/3 c. Best Food mayonnaise
2 (5 oz. each) jars English cheese spread
1/2 c. butter, softened (or butter)
1 egg

Preheat oven to 375°F.

Cut bread into 3 inch rounds (use cookie cutter or one of the chicken cans, when emptied). Combine the chicken, olives and mayonnaise, mix well.

Spread the filling on rounds of bread, topping each with a plain round. Combine cheese, softened butter and egg in a mixer. Spread or frost each sandwich with thia mixture.

Let rounds stand, covered, in refrigerator for 24 hours.

Bake in preheated oven for 15 minutes. Serve with an appetizer fork or pick.

These are delicious served with sliced tomatoes, lettuce and dressing.