- 2-1/2 tbsp Vermont Cultured Butter Lightly Salted
- 1 green onion, minced
- 1 tbsp Herbes de Provence
- Pinch of salt and pepper
- 12 slices sandwich bread
- 3 slices ham
- 1 (4 oz) container Creamy Goat Cheese "Roasted Red Pepper"
- Vermont Crème Fraîche and parsley for garnish
In a bowl, mix together 2 tbsp of Vermont Cultured Butter Lightly Salted with minced green onion and Herbes de Provence, adding salt and pepper to taste.
Spread 3 slices of sandwich bread with the remaining butter and top each slice with ham. Spread 3 slices of sandwich bread with the Vermont Creamy Goat Cheese Roasted Red Pepper and 3 slices with the onion-herb butter.
Starting with the goat cheese bread, top with a slice of the onion-herb butter bread. Next with a slice of the butter and ham bread and top with a slice of plain bread. Repeat to make 2 additional sandwiches.
Cut each sandwich in 4 pieces (cubes or triangles). Top with Vermont Crème Fraîche and parsley to decorate.