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1
In a small bowl, whisk 3 tablespoons of the balsamic vinegar with 3 tablespoons of the olive oil, the garlic and a pinch each of salt and pepper.
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2
Pour the vinaigrette over the mushroom caps and let marinate at room temperature for 1 hour.
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3
Light a grill or heat a lightly oiled grill pan or cast-iron skillet.
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4
Drizzle the cut sides of the tomatoes with 1 tablespoon of the olive oil and season with a pinch each of salt and pepper.
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5
Grill the tomatoes over high heat, skin sides down, for about 3 minutes, or until softened and lightly charred.
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6
Transfer to a plate.
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7
Grill the mushrooms, turning once, for about 5 minutes per side, or until tender and charred.
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8
Transfer to paper towels to drain.
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9
Slice each mushroom cap into 4 to 5 pieces.
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10
Brush the cut sides of the baguette with 1 tablespoon of the olive oil and grill or toast until lightly browned.
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11
In a small bowl, combine the ricotta with a large pinch each of salt and pepper.
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12
Spread the ricotta on the bottom half of the grilled baguette and layer the tomatoes, arugula and Portobellos on top.
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13
Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar and cover with the top half of the baguette.
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14
Cut into 8 pieces and serve.
