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Prepare a grill for high-heat cooking.
Brush swordfish with 1 tablespoon of the oil.
Grill, turning once, until fish is browned and opaque in the center, about 6 minutes.
Transfer to a plate and set aside to cool slightly.
Place the bread cut-side down on the grill and cook until lightly toasted and crisp, about 2 minutes. Set aside.
In a medium bowl, toss together squash, tomato, remaining 1 tablespoon oil, lemon juice and salt.
Spoon salsa onto four toasted bread pieces.
Using your fingers, gently break grilled swordfish into large, bite-size pieces and arrange over salsa.
Sandwich with remaining bread and serve.