Recipe courtesy of Bobby Flay

Grilled Cuban Bread Salad

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  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Vinaigrette:

Directions

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

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