Lunch: Roasted-Jalapeno Pimiento Cheese Toasts

Recipe by Natalie Chanin & Butch Anthony 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.

Ingredients

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)

Instructions

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.
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.

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