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A Quick and Easy Summer Meal


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It’s Summertime and the cooking is easy. There aren’t many days that I feel the urge to cook ad infintum over a fryer and multiple pots of boiling water. I tend to lean on the easy, which isn’t true the rest of the year – or of course for a holiday. I’m busy researching for a book so with time at a premium, I thought about a 15 minute soup.

I had an overload of dairy from recently kitchen testing, so I thought of a cooling White Gazpacho, like I had year ago in the Costa Del Sol, on the southern coast of Spain. It was quite a meal, but I had a bit too much Rosé wine and I can’t recall the entree.

greek grilled cheese

Greek Grilled Cheese

Dinner needed an easy centerpiece and it could not be Rosé. I thought about those yummy cheeses of the Eastern Mediterranean and wondered what my family might want. Voila! Grilled cheese. I had a few loaves of tart sourdough with a crispy crust and some cheeses and few scallions. A dish was born.
I tried it grilled, first inside, then outside and then again toasted in the oven. Roasted was a bit easier to handle logistically, but they were all under 10 minutes.  I tried it with cheese on one side, but it was even better with cheese on both sides of the bread.  If you’ve got a panini press, or a cooking iron, grab it now. If your old George Foreman grill is dairy,  now is it’s moment. You can switch out the cheeses as long as you avoid really oily cheeses (think cheddar) or super strong and stinky ones that don’t melt (think feta). The scallions are so darn good, it matches so many cheeses. So enjoy, cook quickly and cook well.
Don’t miss the full recipes:

Greek-style Grilled Cheese Hoagies with Scallions

Spanish-style White Gazpacho

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About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.

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