2 tablespoons seedless red raspberry preserves
4 slices sourdough bread
2 tablespoons chopped pecans
1 to 2 tablespoons sliced green onion
4 slices Muenster or baby Swiss cheese
3 tablespoons butter, softened
Directions
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. Yield: 2 servings.
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