The Rogue

• 2 slices Sourdough Bread
• 1 Tablespoon Hazelnut Butter
• 1 Tablespoon Marionberry Jam
• 2 teaspoons Rogue River Blue Cheese
• 1 Tablespoon Butter

1. Set your slices of bread on your work surface.
2. Smear the hazelnut butter and marionberry jam on one side of the 2 slices of bread.
3. Then crumble the cheese on top of the spreads.
4. Sandwich the slices together, with the jam sides facing inside.
5. Coat the outside of the bread with butter.
6. Place sandwich in a saute pan over medium heat.
7. Be careful to not heat the pan too much because you do not want to burn the bread.
8. Cook for about 3 minutes on each side or until crisp and golden.

bread, hazelnut butter, marionberry, rogue river, butter

Taken from tastykitchen.com/recipes/main-courses/the-rogue/ (may not work)