A delicious warm, open-faced sandwich-great for lunch or dinner, and a lovely way to use leftover chicken.

	• 1/4 cup mayonnaise (light, if desired) • 1/4 cup ketchup • 1 scallion, cleaned and thinly sliced on the diagonal • 3 teaspoons chopped Italian parsley • 1 whole boneless chicken breast, cooked and skin removed • 4 slices whole-wheat bread, toasted • 1 ripe avocado, peeled, pitted and cut lengthwise into 8 thin slices • 4 slices sharp Cheddar cheese, large enough to cover bread • Paprika • Parsley
	1.  In a bowl, mix mayonnaise, ketchup, 1 teaspoon scallion slices and 2 teaspoons parsley. Reserve dressing.     2.  Cut chicken breast in half down the center. Cut each half into 4 thin slices.     3.  Place 2 slices of chicken on each piece of toast. Spread half the dressing over the chicken. Lay 2 avocado slices over dressing on each. Cover avocado with remaining dressing. Place a piece of Cheddar cheese on top of each sandwich. Sprinkle lightly with paprika and remaining scallion slices.     4.  Place sandwiches under preheated broiler, 3" from flame, for 1 1/2 minutes, or until cheese melts. Remove, sprinkle with remaining parsley and serve.     Makes 4 open-faced sandwiches.