Grilled Cuban Bread Salad

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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

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