|Diced cooked chicken||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|White bread slice||12|
|Canned deviled ham||4 1⁄2 Ounce|
Combine chicken, celery, salt, pepper, mayonnaise or salad dressing in small bowl; toss lightly to mix.
(Fix chicken salad ahead, if you like, then cover and chill until ready to make sandwiches.)
Spread toast with deviled ham, then layer each of four slices this way: Chicken salad, toast, tomato slices, and lettuce; top with remaining toast, deviled ham side down.
Hold in place with wooden picks.
Cut each in quarters; garnish with ripe or green olives, if you wish.