I love grilled cheese, especially with a warm cup of tomato soup on a raw, wet day, like today in New England. A couple of months ago though, I came across an article, in the October 2010 Martha Stewart Living Magazine that gave me an idea for Grilled Cheese with a twist.
Simply place your cheese-of-choice (cheddar, american, swiss, goat, or any other cheese) on some bread and your choice of Jelly. Yes, Jelly. Slap it in a pan on the stove or in a grilled cheese maker, and voila! A delicious alternative to the old standby.
Just be prepared to share.