Open-Face Smoked-Mackerel Sandwiches

• 1 large head of garlic, halved crosswise
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Nine 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise
• Salt
• Small arugula leaves, for garnish
• 1/2 small red onion, thinly sliced
• 2 medium tomatoes, halved and thinly sliced
• 3 smoked mackerel fillets (about 3/4 pound), skin removed and each fillet broken into 6 pieces

1. Preheat the oven to 350.
2. Set the garlic on a piece of foil, cut sides up.
3. Brush with oil and wrap the garlic in the foil.
4. Bake for 40 minutes, until softened; let cool slightly.
5. Meanwhile, light a grill.
6. Brush the bread slices on 1 side with 2 tablespoons of the oil.
7. Grill over high heat until lightly charred, about 1 minute per side.
8. Squeeze the roasted garlic into a bowl and mash with a fork.
9. Stir in the remaining 2 tablespoons of oil and season with salt.
10. Spread the roasted-garlic puree on the grilled bread and arrange a few arugula leaves on top.
11. Top with the mackerel and onion and tomato slices and serve.

head of garlic, extravirgin olive oil, italian bread, salt, arugula, red onion, tomatoes, mackerel

Taken from www.foodandwine.com/recipes/open-face-smoked-mackerel-sandwiches (may not work)