Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      slices        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      cups          mesclun greens
   4                    hard-boiled eggs -- peeled, quartered
                        ***vinaigrette***
     1/4  cup           sherry vinegar
   1      teaspoon      finely-grated orange zest - -- (heaping)
     3/4  cup           olive oil
   1      small         shallot -- finely chopped
   1      pinch         cumin
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

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.