Grilled fish and tomatoes are layered with bacon in this rendition of a club sandwich. Ciabatta bread and mint mayonnaise round out this full-flavored sandwich.
8 plum tomatoes, halved
16 pieces ciabatta, or rustic bread, 6-in. sq. pieces
8 fillets red snapper, or other lean white fish
16 slices apple-smoked bacon, 1⁄2-in. thick, cooked
1⁄4 cup fresh mint mayonnaise
1. Grill tomatoes until charred; set aside. Grill ciabatta until lightly browned, lay out bread on flat surface, and spread 1 tbsp. mint mayonnaise on bottom half of each piece.
2. Season snapper and grill until done. Place snapper, tomatoes, and bacon on bottom half of ciabatta, cover with remaining bread.