1. While grilling, cut baguette in half and rub on pesto “butter.” Toast the baguette.
2. Toss the arugula with the sea salt, truffle oil, and parve Parmesan, then let sit one minute.
3. Slice the steak into thin slices.
4. Spread one to two teaspoons of White BBQ Sauce on the bottom bread, then place sliced steak, truffle arugula, and more of the White BBQ Sauce.
5. Cover with the top bread and slice into small slices or in half.