A very tasty and hearty afternoon tea sandwich.
16 slices fresh whole wheat or rye bread, sliced about 1/8-inch thick
Mix together and spread on half of the bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches.
Sandwiches should be served immediately or they may be stored for up to 2 hours if stored in the following manner: cover prepared sandwiches with a damp paper towel and store in a sealed container in the refrigerator.