If you need to feed a hungry crowd, you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy.

Ingredients

• 1/2 cup reduced-sodium teriyaki sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons worcestershire sauce
• 1 beef flank steak (1 pound)
• 1 round loaf italian bread (about 2 pounds), unsliced
• 4 plum tomatoes, chopped
• 4 green onions, thinly sliced
• 1/4 cup greek olives, coarsely chopped
• 1/4 cup sliced pepperoni
• 1 tablespoon thinly sliced fresh basil leaves
• 2 tablespoons plus 1/4 cup prepared italian salad dressing, divided
• 2 cups fresh arugula

Directions

1. Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight.
2. Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely.
3. Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining 1/4 cup dressing.
4. Place half the arugula in bottom half of bread loaf. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into 8 wedges to serve.