Chef Jimmy Alvarado runs On Time Catering on Martha’s Vineyard and also operates TigerHawk Sandwich Company. He survives on grilled cheese sandwiches eaten at midnight after cooking seven-course meals for clients, and he shared this gussied-up grilled cheese recipe with Bluedot. This grilled cheese uses a technique we haven’t seen too often: slathering a blend of Parmesan and butter on slices of Parmesan sourdough bread from a local farm to create a golden crust. Inside, you’ll find melting Eidolon cheese from the Grey Barn farm nearby. It’s an organic, bloomy, rind cheese (you can order that online, but you could also substitute a creamy cheese you find locally). Add locally grown tomatoes and basil, and a drizzle of local honey. Yum!