Roasted Jalapeño Pimiento Cheese Toasts

Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

1 red bell pepper
1 jalapeño pepper
¾ cup mayonnaise
1½ tsp. Worcestershire sauce
¼ tsp. ground cayenne pepper
⅛ tsp. ground paprika
1 lb sharp cheddar, grated
sea salt
black pepper, freshly ground
1 loaf ciabatta, halved lengthwise, lightly toasted

To Serve:
pickle slices

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.

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.

Makes 8 servings.

Make-Ahead: Pimiento cheese can be made 5 days ahead. Cover and chill.