Roasted-Jalapeno Pimiento Cheese Toasts

• 1 red bell pepper
• 1 jalapeno
• 3/4 cup mayonnaise
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1 pound sharp cheddar, grated
• Kosher salt, freshly ground pepper
• 1 ciabatta loaf, halved lengthwise, lightly toasted
• Pickle slices (for serving)

1. Roast bell pepper and jalapeno 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. Pimiento cheese can be made 5 days ahead. Cover and chill.

red bell pepper, jalapeno, mayonnaise, worcestershire sauce, cayenne pepper, paprika, cheddar, kosher salt, ciabatta loaf, pickle slices

Taken from www.epicurious.com/recipes/food/views/roasted-jalapeno-pimiento-cheese-toasts-56390127 (may not work)