2 cans tuna, drain well
4 hard cooked eggs, chopped
1/2 c. sliced stuffed olives
Few sliced ripe olives
3 tbsp. grated onion, very scant
2/3 c. mayonnaise, scant
24 slices sandwich bread
1/3 c. soft butter
1 (5 oz.) jar sharp cheese spread, room temperature

Mix tuna, eggs, olives, onion and mayonnaise. Trim crust from bread. Butter both sides of bread. Spread generously with tuna mixture. Top with slice.

Blend 1/3 cup butter and cheese to form smooth paste. Spread lightly over top of sandwich. Arrange on baking sheet. Cover with foil and refrigerate 20 minutes or longer before serving.

Heat 400 degrees. Uncover and bake 10 minutes or until nicely browned. Makes 12 servings. (Can make day ahead).