This grilled sandwich is a true taste of summer.
- Slice the bread ½” thick and brush it on both sides with olive oil. Season the bread on both sides with salt and freshly ground black pepper. Place it on the grill for about 1 minute per side and then remove to a plate.
- Toss some of the arugula with the left over vinaigrette and set aside.
- To assemble the sandwich, spread some of the yogurt on one piece of bread. Layer a few pieces of flank steak on top, and arugula salad on top of that. Place the other piece of bread on top. This can be served open faced as well.