Name: Grilled Cuban Bread Salad
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: cuban
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; 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.

Grilled Cuban Bread Salad

Vinaigrette:

Vinaigrette:

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