Summer weather is finally hitting us here in Connecticut, and when it’s this hot I like to keep my cooking as simple as possible, preferably outside on the grill, while still maximizing flavor. These Swordfish Sandwiches certainly check off all of the boxes. Perfectly grilled swordfish steaks on crusty Italian bread with peppery arugula and drizzled with vibrant Sicilian Salmoriglio Sauce.
For these sandwiches, I try to get thinner swordfish steaks than you typically find. If you can get your fishmonger to cut them for you to order, ask for about 3/4 inch thick, otherwise pick out the thinnest ones you see in the case. Toast that bread on the grill a bit and be generous when the drizzling the Salmoriglio Sauce. I love it when the sauce soaks into the toasted bread, so good!