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SERVES:
any amount

INGREDIENTS:

see hints below

sliced sandwich bread
Dijon mustard
grated cheddar cheese
dried cranberries (reconstituted in a bit of hot water, drained and chopped)
room temperature butter as needed for bread

for the salad:
chopped Romaine lettuce
thinly sliced celery
thinly sliced cored apple
walnuts (toasted or raw)
mayonnaise for lightly dressing salad

PROCEDURE:

Soften the cranberries up a bit by covering them with a little hot water.

While the cranberries are softening up, grate the cheddar cheese and assemble the Waldorf salad by combining a good handful of chopped Romaine lettuce with some thinly sliced celery, some thinly sliced apple, a handful of walnuts and then toss that with a light coating of mayonnaise.

I toasted the walnuts before adding them but you don't need to do that and then, at this point, drain the cranberries really well, give them a good squeeze and chop them up a little bit before tossing them in the bowl with the grated cheddar cheese.

Next, spread a little Dijon mustard over each slice of bread, top half of the slices with the grated cheddar cheese , put the tops on and spread a little room temperature butter over the top slices.

You'll probably need to cook these sandwiches in batches and you'll want to heat a large nonstick pan on medium to medium high heat and then carefully invert the sandwiches into the pan, butter side down....spread a little more butter over the top of the bread....and then cook the sandwiches just like you would a normal grilled cheese sandwich.

Slice and serve with Waldorf salad on the side.

HINTS:

There are no set amounts for any part of this recipe....use your judgment for how much salad you want and how much cheddar cheese you need. As far as the cranberries go.......they're very tasty but a smallish amount goes a long way.