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

Instructions

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