Photo: Annabelle Breakey
Total Time
30 Mins
Yield
Makes 4 (serving size: 1 sandwich)

A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives. If you can't find the tapenade ingredients, blend store-bought mayo with minced garlic, lemon zest, and chile flakes for a tasty substitute.

How to Make It

Step 1

Preheat grill to medium-high (500°). Brush swordfish steaks with a total of 1 tbsp. oil and season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Meanwhile, brush bread with 1 tbsp. oil and grill until lightly toasted, 1 to 2 minutes per side. Transfer fish and bread to a plate.

Step 2

Make tapenade: Blend olives, harissa, preserved lemon, garlic, and remaining 1/4 cup oil in a blender until almost smooth, about 15 seconds. Spread each slice of bread with about 1 tbsp. tapenade, then top with kale and swordfish.

Step 3

*Find harissa at well-stocked grocery stores, in tubes or jars.

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