Grilled Cuban Bread Salad

Ingredients

 * 4 slc Cuban or French bread, 1/2"-thick
 * Olive oil
 * 1/4 cup Mixed chopped herbs (basil, parsley, thyme)
 * Salt to taste
 * Freshly-ground black pepper to taste
 * 1 Vine-ripened tomato cut into 4 slices
 * 1/2 cup Spanish Tetilla cheese (or Muenster or Jack cheese)
 * 4 cup Mesclun greens
 * 4 Hard-boiled eggs peeled, quartered
 * VINAIGRETTE
 * 1/4 cup Sherry vinegar
 * 1 tsp Finely-grated orange zest - (heaping)
 * 3/4 cup Olive oil
 * 1 sm Shallot finely chopped
 * 1 pch Cumin
 * Salt to taste
 * Freshly-ground black pepper to taste

Directions

 * 1) Preheat grill.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) Vinaigrette: Whisk all ingredients together and season with salt and pepper to taste.
 * 6) This recipe yields 4 servings.