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Waldorf

Created by:

Cathi Iannone — Whitesboro, NY

All the flavors of the classic, tangy Waldorf salad are captured between slices of gooey, grilled Wisconsin Gouda on chewy sourdough bread. A modern twist on a retro classic, this sandwich is sure to please the most sophisticated of taste buds.

COOKING DIRECTIONS

In small mixing bowl, combine one tablespoon mayonnaise, lemon juice, and cracked black pepper. Add apples, grapes, celery slices, and walnuts; toss to thoroughly combine.

Spread remaining mayonnaise on outsides of bread slices. Place 2 slices of Wisconsin Gouda Cheese on each bread slice. Divide apple mixture between the 2 bread slices over Gouda. Place a slice of Gouda on top of the apple mixture on each slice.

Heat small skillet over low heat. Melt butter, coating skillet bottom, and grill each slice, mayonnaise-side-down, for about 4-5 minutes, or until cheese begins to melt (you may cover skillet to heat cheese faster).

Using spatula, transfer each side to a serving plate. Top each with a few celery leaves and press slices together.

INGREDIENTS

1
  • 2 tablespoons mayonnaise, divided
  • 1/2 teaspoon fresh lemon juice
  • Couple of turns of black pepper
  • 1/4 Granny Smith apple, thinly sliced
  • 1/4 Red Delicious apple, thinly sliced
  • 3 red seedless grapes, halved
  • 3 green seedless grapes, halved
  • 1 tablespoon celery, sliced very thin, plus a few celery leaves
  • 1 tablespoon walnut pieces, toasted
  • 6 slices Wisconsin Gouda cheese
  • 2 slices sourdough bread
  • 1/2 tablespoon butter
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