Sandwich roll

Cut bread into layers as thick as 1 cm as possible. Cut the crusts, roll the layers with a rolling pin, not too weak that the bread does not break when folding, but not much so that it does not turn into dough. Soften the butter, lubricate the layers with oil and liver pate (shop or homemade). Roll the spread layers into rolls and put in the refrigerator, then cut into circles
1. 5-2 cm thick.