Ingredients
2 tablespoons seedless red raspberry preserves4 slices sourdough bread2 tablespoons chopped pecans1 to 2 tablespoons sliced green onion4 slices Muenster or baby Swiss cheese3 tablespoons butter, softened
Preparation
Spread preserves over bread slices; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown.
