1. Chop the swordfish flesh with a knife and mix with a pinch of salt, pepper and plenty of grated lemon zest.
2. Form 4 flat burgers with the mixture and roast in a hot frying pan with a drizzle of oil for 2 minutes per side.
3. Cut the rolls in half and spread the almond sauce on both sides.
4. Fill with the well-drained escarole, the burger and the dried tomatoes.
5. Close the roll, pressing lightly.