I’m reminded of being on vacation, or maybe just a day trip down to the shore. The weather is hot and breezy, the sun relentless. We take a mid-day break to have lunch on the shaded patio of a swanky hotel – maybe it’s our hotel, or maybe it’s the one down the beach that we would have loved to stay at but it was too pricey, so treating ourselves to lunch is the next best thing. The view is spectacular – let’s say, a marina crowded with boats, and beyond them gradient stripes of blue water darkening toward a hazy horizon. The service is pampering, the drinks are frosty, and on the menu is a sandwich like this one: a thick slab of grilled swordfish that’s juicy on the inside and charred on the outside, nestled into a crusty toasted ciabatta roll with crispy bacon, tender greens and a thick zesty Caesar dressing.
The secret to the mouthwatering swordfish is in the Caesar dressing, which plays two roles. First, you’ll slather it on the raw swordfish before it hits the grill – this not only oils the fish and keeps it from sticking, but also bastes it with great garlicky Caesar flavor while it cooks. Then, when you assemble the sandwiches, the dressing appears again as a condiment, full-on and creamy. And the best part? The dressing is store bought.
When I make a Caesar Salad, I make a classic vinaigrette-style Caesar dressing. But for these sandwiches, I wanted something creamier, with a consistency similar to mayonnaise – substantial enough to really coat the fish and protect it when it’s on the grill, and to spread thickly on the sandwich. So although I usually prefer homemade over bottled salad dressings, in this case I go the commercial route. I like Marie’s brand – it’s almost too thick for salad but it’s perfect as a spread. If you have a different brand and it’s too runny to spread, thicken it by stirring in some mayonnaise.
You might not think of putting swordfish and bacon together, but just wait and see. The bacon’s saltiness and crispness is the perfect contrast to the soft, smoky and slightly sweet swordfish.
Making this ahead and what to do with leftovers:
- Assemble and serve these sandwiches while the swordfish is still hot and juicy – don’t make them ahead.
- Leftover swordfish is terrific served cold, cut into cubes and tossed into a green salad or pasta salad.
Grilled Caesar Swordfish Sandwich
Ingredients
- 8 slices bacon
- 1½ pounds swordfish steaks
- Kosher salt
- Freshly ground black pepper
- ½ cup thick, creamy Caesar-style bottled salad dressing
- 1 tablespoon whole fresh oregano leaves
- 4 ciabatta rolls, or one loaf of ciabatta bread cut into four sandwich-sized lengths
- Extra-virgin olive oil
- Baby spinach or mesclun greens
Directions
- Step 1 Heat the oven to 400 degrees on the Roast setting. Arrange the bacon slices on a foil-lined baking sheet. Roast the bacon, turning once, until browned and crispy, 15 – 20 minutes total. Remove the bacon to a paper towel-lined plate to drain. Leave the oven on.
- Step 2 Meanwhile, heat the grill. Cut the swordfish into 4 equal portions and cut off the skin. Season each piece generously with salt and pepper. Slather both sides of each piece of swordfish with the Caesar dressing, using about 1 tablespoon of dressing per piece.
- Step 3 Grill the swordfish over high heat until charred on the outside and just cooked through. (How long this will take depends on the thickness of the swordfish and the heat of your grill. Test for done-ness by poking the fish with a fork. If it slides in with no resistance, the fish is done.) Remove the fish to a plate, sprinkle with the oregano leaves, and cover with foil to keep warm.
- Step 4 While the fish is resting, toast the bread. Slice the ciabatta rolls (or each section of the loaf if using a larger loaf) in half through their thickness into a top and a bottom. If desired, pull out some of the bread-y inside from the top half to make a thinner top. Drizzle the cut surfaces with olive oil. Place the bread slices on a foil-lined baking sheet with the cut/oiled surfaces facing up, and roast until toasted and golden brown, about 5 minutes but watch carefully.
- Step 5 Assemble the sandwiches. Spread the bottom half of each roll with 1 tablespoon of the remaining Caesar dressing. Arrange some of the greens on top of the dressing. Top with a piece of swordfish, then 2 pieces of bacon, then the top half of the roll. Serve hot.
