200 g [7 oz] cooked chicken meat without bones
1 small pickled gherkin
2 small tomatoes
1 bunch parsley
2 tablespoons oil
2 teaspoons capers
1 dl [0,2 pt] light mayonnaise
4 slices of toast
4 large slices of cheese
 Cut the chicken meat into smaller pieces. Finely chop the pickled gherkin.
 Peel tomatoes by dipping them a few minutes in boiling water then pulling off the skin and cut them into thick slices.
 Roughly chop the parsley. Mix chicken meat, the chopped gherkin, parsley, oil, capers and mayonnaise.
 Place the toast on an ovenproof dish, cover the toasts with tomato slices, distribute the chicken salad on the toasts, cut the cucumber into thin slices and place them over the salad.
 Cut the cheese slices in triangles and put them over the toast before putting them under the grill or in oven at 200 C / 390 F about 10 minutes, or until cheese is golden and begins to melt.
Recommended drink: White wine