Preheat the oven to 450°F.

Place the bread slices on a baking sheet and toast them for about 5 minutes until they turn crisp.

Set aside.

Spread each slice of toasted bread with a thin layer of mayonnaise.

Cut each anchovy fillet into pieces to fit onto the toast slices.

Arrange the anchovy pieces on top of the mayo layer.

Cut the pimientos into strips, ensuring they fit the length of the toast.

Place one strip on each canapé.

In a small bowl, mix together the tomato sauce or diluted tomato paste with a dash of ground cayenne pepper.

Spread about 1 teaspoon of this mixture onto each canapé.

Sprinkle the finely chopped cooked chicken evenly over the tomato sauce on each canapé.

Garnish the canapés with a sprinkle of finely chopped fresh parsley.