Grilled Cuban Bread Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 570
- Total Fat
- 54
- Saturated Fat
- 11
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 166
- Sodium
- 479
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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.