Mix the oregano gently into the mayonnaise using a spoon. Place it in the refrigerator until needed.
Wash the courgettes, dry them, cut off the ends and slice them lengthwise using a mandoline slicer. Grill them in a cast iron griddle or in a very hot, non-stick pan. Season with a little oil and a pinch of salt and allow to cool completely.
Toast the bread briefly in the oven. Spread a little of the oregano mayonnaise on the bottom half of each roll and add some slices of grilled courgette. Top with a slice of smoked swordfish and some mesclun greens. Close the sandwich and serve immediately.
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