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.