Balsamic Marinade:
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic, minced/grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Sandwich:
• 2 pounds flank steak
• 6 Turano French Rolls
• 2 cups cherry/grape vine tomatoes
• 12 slices fresh mozzarella
• 2 tablespoons basil, thinly sliced
• Optional topping: arugula, olive oil drizzle, flaky salt

① For the marinade, mix ingredients until well combined. Marinate the steak in the fridge overnight or if in a time crunch, at least 1 hour.
② Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes.
③ Grill the cherry tomatoes in a cast iron until lightly charred and softened. While the tomatoes are cooking, toast the bread directly on the grill.
④ Once the steak has rested, slice the thinly against the grain.
⑤ To build the sandwiches, press tomatoes into the bottom of the French Roll, top with grilled steak slices, arugula, and mozzarella. Drizzle with olive oil and sprinkle with flaky salt. Serve and enjoy!