Spread a thin layer of butter over one side of each piece of bread. (As an option to the butter, mayo works surprisingly well with no noticeable change in flavor, and it browns the bread nicely.) On the other side of both pieces of bread, spread a somewhat thick layer of goat cheese, about 1 1/2 tablespoons of goat cheese on each piece. Evenly distribute the dried cranberries and toasted almonds on one piece of bread, pressing them into the goat cheese. At this point, you can top with the greens or set them aside. (This is a matter of personal preference, as the heat from cooking will wilt the greens. If you prefer the greens to stay cool and crisp, add them after grilling.)
In a pan preheated over medium-low to medium heat, grill as you would your favorite grilled cheese sandwich, until both sides of the bread are golden brown. Alternatively, you may grill the sandwich in a Panini press for approximately 3 minutes.
Serve the sandwich with a side of White Balsamic Dressing for dipping. If you reserved the greens to add after grilling, you may instead toss the greens in a teaspoon or two of the dressing and then stuff them into the sandwich. (I love this option and tend to overstuff sandwich with the dressed greens. It’s a little messy but so good!)
For the dressing: In a small bowl or jar, mix the vinegar, honey, mustard, salt and pepper. Whisk in the olive oil or place the lid on the jar and shake until the vinaigrette becomes thick and emulsified. The dressing may be made ahead and stored in the refrigerator where it will keep for a week or more.
