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.
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
Whisk all ingredients together and season with salt and pepper to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review