- 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)
- 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.
- Pimiento cheese can be made 5 days ahead. Cover and chill.