Name: Roasted-Jalapeno Pimiento Cheese Toasts
Yield: 8 Servings
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)

Photo by Annabel Mehran

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.

Recipe information

Yield
8 Servings

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)

Preparation

Step 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.
Step 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.
Do Ahead
Step 3
Pimiento cheese can be made 5 days ahead. Cover and chill.