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)']
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.
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