Cut fairly thin slices of brown or white bread-and-butter. Spread a layer of the mixture on one piece; if necessary, sprinkle it with seasoning. Lay on a second piece, pressing it lightly on, trim off the crust, and cut the sandwiches into neat squares, diamonds, or finger-shaped pieces. Arrange the different varieties on lace papers on plates. It is a good plan to place a small flag bearing the name of the particular variety on each plate.