Steak Sandwich With Yogurt Mustard Sauce

Preheat broiler.

Combine yogurt, mustard and salt in a small bowl.

Drain artichokes, reserving marinade in medium bowl. Coarsely chop artichokes.

Score top and bottom of steak with sharp knife. Add to artichoke marinade, turning to coat.

Broil pepper 6 inches from heat until blackened on all sides. Place in paper bag and close. When cool enough to handle, remove blackened skin from pepper. Core, seed and thinly slice pepper. Leave broiler on.

Broil steak 6 inches from heat for 5 to 6 minutes on each side for medium-rare or until desired doneness. Brush with marinade after turning. Let stand 10 minutes. Thinly slice.

Meanwhile, cut bread crosswise into thirds. Slice each third in half horizontally. Toast bread. Brush a little yogurt sauce on each slice.

Arrange steak slices, artichokes, roasted pepper and onion on the cut side of each of the slices of bread. Drizzle each sandwich with a little yogurt sauce.

Serve sandwiches warm and pass remaining sauce.