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Pate, fig, and candied walnut Danish sandwiches

Makes 16

4 thin slices white bread, crusts removed
3 tablespoons unsalted butter, preferably Danish, softened
4 leaves green-leaflettuce, stemmed
16 slices (1 1/2-inch square, about 1/3-inch thick) duck liver pate with port jelly
4 figs, fresh or dried, black or white figs, quartered lengthwise
16 candied walnuts(recipe above middle )
Spread 1 side of each bread slice with butter. Top each with a lettuce leaf; cut into quarters. Top each quarter with a slice of pate, a fig quarter , and a walnut.

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