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Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipes reviewed here appear on Page 16 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Grilled Cheese Sandwiches

Difficulty: Beginner

Prep/cook time: 20 minutes

What we thought: Can a grilled cheese really be a grilled cheese if there’s, well, more than cheese?

I’d like to say yes, but my honest answer is: not really.

Dash magazine offers up a “fun makeover” of the childhood favorite, but it is more like a transformation with ingredients piled on the three different sandwiches. The Italian has salami, oregano and fresh basil; the Kale Crunch features roasted red peppers and kale chips; and the Tex-Mex has avocado, refried beans and salsa. All three have cheese but, as you can tell, it’s not about the cheese with these sandwiches.

My husband liked the Italian but his usual rave reviews of a dinner of this type were muted and perfunctory. I had anticipated I’d like the Kale Crunch best but I found the kale chips to be an unsavory texture when paired with the melted cheese and roasted red peppers. Surprisingly, the Tex-Mex was my favorite as I enjoyed the creaminess of the avocado and beans with the cheese.

As for my 2-year-old, he was far happier with a piece of American on toasted bread.

Final words: For a dinner that’s supposed to be easy, these sandwiches seemed involved and required too many ingredients.

– Kimberly Dupps Truesdell, The Journal Gazette