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1
On a plate with a fork mash Gorgonzola and butter together until blended well.
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2
Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper, to taste, until smooth and emulsified.
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3
Prepare grill.
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4
Grill 1 side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute.
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5
(Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
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6
Divide bread, toasted sides down, among 4 plates.
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7
Spread soft side of bread with Gorgonzola butter.
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8
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender.
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9
(Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
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10
Transfer mushrooms with tongs to a cutting board and slice thin.
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11
Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich.
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12
Garnish sandwiches with thyme.
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13
To roast peppers:
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14
Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes.
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15
(Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.)
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16
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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17
Keeping peppers whole, peel them, starting at blossom end.
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18
Cut off tops and discard seeds and ribs.
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19
(Wear rubber gloves when handling chilies.)
