Food at the speed of life: Grilled cheese gamble pays off

Grilled cheese and grape jelly sandwiches are a favorite of ENMU Assistant Professor of Communication Patti Dobson.

When she told me about the sandwich via Facebook, it sounded so wacky I had to try it. (Curiosity may have killed the cat, but it’s yet to damage this cook.)

“I’m not sure where the idea came from; I’ve always liked playing around in the kitchen, and it seemed like a good idea at the time,” Patti commented after I asked about the sandwich’s origins.

She said she uses medium cheddar, and the jelly has to be grape or the sandwich is gross.

However, I just couldn’t leave well enough alone. I made half-sandwiches of cheddar and grape jelly, cheddar and strawberry preserves, cheddar and sweet potato butter, and muenster and grape jelly.

Actually, I thought they were all pretty good. The melted cheese was savory gooeyness, and the jelly, preserves or sweet potato butter added a little bit of sweetness to the sandwich.

Of course, I’m not at all a picky eater, so don’t take my word for it. You could try it yourself, though. Hey, a grilled cheese sandwich experiment won’t cost much, and it’s a step out of the ordinary.