- 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
- 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.