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.