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Grilled Cuban Bread Salad | ||||||||||||||||||
Course : Grilling Source: Bobby Flay Serves: 4 |
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Ingredients:
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Preparation / 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.
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