These tea sandwiches are spicy and make a great addition to a summer tea. They are based on the New Orleans favorite Muffuletta, a garlicky olive salad. You can also add thinly sliced meats to the cheese if you wish.

Ingredients:

• 1 pkg. steak buns (6) (with sesame seeds if possible)
• Olive Salad - Recipe Below
• 12 slices Havarti Cheese, sliced paper thin
• Herb Butter - Recipe Below

Olive Salad

• 1/3 cup green olives, pitted, minced
• 1/3 cup kalamata olives, pitted, minced
• 2 garlic cloves, finely minced
• 1/4 cup parsley, finely minced
• ½ tsp. oregano, finely minced
• 1/4 tsp. pepper
• 1/4 cup olive oil
• 2 drops green pepper sauce

Preparation:
Mix all ingredients together.

Herb Butter

• 1/4 cup butter, softened
• 1 tsp. garlic, minced finely
• 1 tbsp. roasted red bell pepper, minced
• 2 tsp. parsley, minced
• 1/4 tsp. lemon juice
• 3/4 tsp. Dijon mustard, coarse stone ground
• 1/4 tsp. each, marjoram, chives, oregano, tarragon (or any combination of fresh herbs), finely minced

Preparation:
Mix all ingredients into the softened butter.

Slice buns, if they aren’t pre-sliced. Butter inner side of each bun. Spoon 1 tsp. of Olive Salad on the bottom halves of the buns. Top with 2 slices of cheese each and the buttered bun tops. Slice into quarters. Let the Muffuletta sit for at least an hour and then serve.