Brush whole red pepper with a little olive oil and grill, rotating regularly until skin pulls away, approximately five minutes.
Remove from grill and let cool, then slip off skin and discard seeds. Slice into six strips.
Combine 2 Tbsp (30 mL) olive oil with garlic and balsamic vinegar, and brush onto the cut side of each baguette half. Place on barbecue cut side down and grill until toasted, then remove.
Place arugula, tomatoes, basil, onions, mozzarella and peppers on one side of toasted baguette and top with the remaining half. Slice whole baguette in four, and place one sandwich on each of four plates. If you like, serve with a side salad of mixed greens.
Per serving: 377 calories, 16 g protein, 16 g fat (5 g saturated fat), 43 g carbohydrates, 3 g fibre, 18 mg cholesterol, 596 mg sodium