Parrano Club     With sliced chicken breast, lettuce, tomato, dill mayonnaise and Parrano on toast.                 3 slices white or wheat bread 1-1/2 tbsp dill mayonnaise—see below 1-2 iceberg lettuce leaves 3-4 tomato slices Salt and pepper 1/2 cooked chicken breast thinly sliced 1 slice Parrano           Toast the bread. Immediately spread mayonnaise over one side of two slices of bread and both sides of the third. Working from the bottom up build the sandwich as follows: Bread, lettuce, tomato—season with salt and pepper, then the second slice of bread with mayonnaise on both sides, then the sliced chicken and cheese and finally the last slice of bread. Cut into quarters, toothpick and serve.             Dill Mayonnaise     1 cup prepared mayonnaise Juice of 1/2 lemon, or to taste 1 heaping tsp dried dill Pinch cayenne pepper           Whisk all ingredients together and keep cold. This will make enough Dill Mayonnaise for about 6 club sandwiches.