Roasted-Jalapeño Pimiento Cheese Toasts

Ingredients

• 1 red bell pepper
• 1 jalapeño
• ¾ cup mayonnaise
• 1½ teaspoons Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon paprika
• 1 pound sharp cheddar, grated
• Kosher salt, freshly ground pepper
• 1 ciabatta loaf, halved lengthwise, lightly toasted
• Pickle slices (for serving)

Steps

1. Roast bell pepper and jalapeño over a gas flame, turning often, until skin is blistered and charred all over, 5–10 minutes. (Alternatively, broil on a rimmed baking sheet.) Transfer to a medium bowl and cover with plastic wrap; let steam 10 minutes.
2. Peel and seed peppers, then finely chop. Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl. Fold in cheddar and chopped peppers; season with salt and black pepper. Spread on ciabatta and slice crosswise into pieces. Serve with pickles.
3. Do Ahead: Pimiento cheese can be made 5 days ahead. Cover and chill.