Food Network: Grilled Cuban Bread Salad

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Grilled Cuban Bread Salad
Recipe courtesy Bobby Flay

Ingredients
4 slices Cuban bread or French bread (cut 1/2-thick)
Olive oil
1/4 cup mixed chopped herbs (basil, parsley, thyme)
Salt and freshly ground pepper
1 vine-ripened tomato, cut into 4 slices
1/2 cup Spanish Tetilla cheese or Muenster or Jack
4 cups mesclun greens
4 hard cooked eggs, peeled and quartered

Directions
Preheat grill. Brush both sides of bread with olive

oil and grill on first side until lightly golden brown. Turn over, sprinkle 1
tablespoon of the mixed herbs over each slice of bread. Meanwhile brush each
tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute
on each side and immediately place 1 slice of tomato on top of each slice of
herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the
lid and grill until the cheese begins to melt. Toss mesclun in a few tablespoons
of the vinaigrette and divide among 4 plates. Top each salad with a slice of the
grilled bread and drizzle with the vinaigrette. Garnish with hard cooked
eggs.

Ingredients
Vinaigrette:
1/4 cup sherry vinegar
1 heaping teaspoon finely grated orange zest

3/4 cup olive oil
1 small shallot, finely chopped
Pinch of cumin
Salt and freshly ground pepper

Directions
Whisk all ingredients together and season with salt
and pepper to taste.