Everything you love in a Waldorf salad in a smoked gouda and gruyere grilled cheese sandwich

Scale

1 small clove garlic

3/4 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

1/3 cup shredded smoked gouda cheese

1 tablespoon finely chopped celery

½ pink lady apple or apple of your choice, thinly sliced

1/3 cup shredded gruyere cheese

1 tablespoon mayonnaise

2 grapes, optional

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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 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.