Last Updated on April 28, 2026 by Lisa Keys
If a Waldorf salad and a cheese sandwich had a baby, it would be this Walnut Pesto Grilled Cheese.
By now, you know I can't resist a recipe contest that requires "outside the box" thinking. When the rules require using ingredients I already know and love, I'm all in. Since healthy California walnuts, crisp sweet-tart apples, and crunchy celery already stock my fridge and pantry, I'm ready to create something new and different. I hope you enjoy my Candied Walnut Pesto Grilled Cheese.
The Waldorf Astoria hotel in New York City maintains a reputation for luxury accommodations and its world-famous salad. Their current restaurant menu features a version with apples, candied walnuts, and celeriac. These ingredients inspired me to remix, remake, and refresh the classic flavors into something unexpected and delicious.
By now, my process likely doesn't surprise you; I created a fantastic grilled cheese featuring these fresh ingredients. Doesn't every restaurant menu need the perfect grilled cheese sandwich? Don't you just love to order that soup and sandwich combo like grilled cheese and tomato soup. It's such a classic. What makes mine Waldorf Astoria worthy? Without a doubt it is the candied California walnut pesto that makes this "refresh" fantastic.
Walnut Pesto Grilled Cheese
Ingredients
- 1 small clove garlic
- ¾ cup packed basil leaves
- ¼ cup fresh celery leaves
- 2 tablespoons walnut oil
- ¼ cup California walnuts toasted
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 2 slices firm white bread
- ⅓ cup shredded smoked gouda cheese
- 1 tablespoon finely chopped celery
- ½ pink lady apple or apple of your choice thinly sliced
- ⅓ cup shredded gruyere cheese
- 1 tablespoon mayonnaise
- 2 grapes optional
Instructions
- With food processor running drop garlic through feed tube and process until finely minced. Add basil, celery leaves and oil; pulse until combined. Add walnuts, sugar and salt; blend until smooth scraping down sides of bowl, if needed.
- Spread some candied walnut pesto evenly on 1 side of each bread slice.
- On top of the pesto on 1 slice of bread, evenly layer the smoked gouda, celery, apple slices and gruyere.
- Cover sandwich with remaining bread slice, pesto side down. Gently press sandwich together.
- Spread half of the mayonnaise over top of sandwich and place mayonnaise side down on non-stick griddle. Grill sandwich, over medium-low heat, for 3 minutes or until golden brown.
- Spread remaining mayonnaise over bread before flipping to brown the other side.
- Sandwich is ready when both sides are golden brown and cheese is melted.
- Top with a skewered grapes, if desired.
Alice D'Antoni Phillips says
I could dig into this right now! Just so creative and tasty, LIsa! I smell winner winner! <3
Lisa says
Thanks my sweet friend, but my recipe may be too far out of the box. I vote for your shrimp salad!
Ronna F says
I love your entry Lisa!!!!! Good luck!!!!
Lisa says
thank you, Ronna
Betsy says
mmm! I would order that from the menu!!
Lisa says
It is a delicious sandwich and thank you for ordering. I will have to make you one!