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This recipe yields 4 servings.




  1. Preheat grill.
  2. Brush both sides of bread with olive oil and grill on first side until lightly golden brown.
  3. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread.
  4. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste.
  5. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread.
  6. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt.
  7. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates.
  8. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette.
  9. Garnish with hard cooked eggs.


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