Preheat an outdoor grill or griddle pan to medium-high heat. In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes.
In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.
Using a food processor, pulse the sun-dried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer to a bowl and stir in the EVOO.
Brush the fish on both sides with the garlic butter and sprinkle with Old Bay and a little pepper. Place on the grill or griddle and cook, basting with more garlic butter, for 3 minutes on each side.
Toast the rolls on the grill or under a hot broiler. Slather the rolls with the olive sauce and pile on the fish and lettuce.