- 4 (4 ounce) fillets small, fresh, deboned bluefish
- 1 loaf Portuguese sweet bread (or challah or brioche)
- 1 bunch arugula, washed and dried
- 8 slices smoked bacon, crisped and warm
- 1/2 red onion sliced lengthwise
- 1 ripe tomato, sliced and seasoned with salt and pepper
- 2 ripe Hass avocados, halved and sliced into slices, seasoned with salt and pepper
- 3 tablespoons mayonnaise
- 16 toothpicks
- 1 lemon, juiced
- Preheat a broiler. Place the bluefish on a lightly-oiled cookie tin; season with salt and pepper. Place under the broiler until it is just cooked through (approx. five minutes).
- While the bluefish is cooking, toast 12 slices of bread (enough for four sandwiches).
- When the bluefish is cooked, sprinkle it with lemon juice.
- Working quickly, spread mayonnaise on one side of eight slices of bread.
- On four of those slices, place one piece of bluefish, a few slices of red onion and two pieces of bacon.
- On the remaining four pieces of bread with mayonnaise, spread half of a sliced avocado, add a few leaves of arugula and one slice of tomato.
- Top with the remaining bread, stick a toothpick in the center of each quarter of the sandwiches, and then cut it into four even pieces. Enjoy while still warm.