8 chicken breast halves, skinned & boned
1/3 c. flour
8 slices cooked ham
8 slices Swiss cheese
Salt
Pepper
1 can golden cream of mushroom soup

Flatten each piece of chicken between 2 sheets of waxed paper to 1/4" using meat mallet or rolling pin. Sprinkle with salt and pepper. Place slice of ham and slice of cheese in center of chicken breast. Fold short ends of chicken over ham and cheese; roll up starting with unfolded edge. Secure with wooden toothpicks. Dredge with flour. Fry in oil, over medium heat, until golden brown, turning frequently; drain well. Mix mushroom soup with 1/2 can of water. Pour over chicken in skillet. Heat thoroughly.

On a cookie sheet arrange thinly sliced turkey and ham on toasted bread. Cover with cheese sauce. Add slice of tomato and 2 slices of crisp bacon per serving. Heat under broiler just before serving.

CHEESE SAUCE: Melt 2 tablespoons butter. Add 1/4 cup flour; stir well. Slowly add 2 cups milk, 1/4 pound Velveeta cheese, 1/2 teaspoon pepper, 1/4 cup Parmesan cheese and 1/4 teaspoon salt. Cook, stirring constantly until thick.