Grilled Cuban Bread Salad

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • 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

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:

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


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