Roast bell and jalapeño peppers. You can either hold over a gas flame, turning often, until peppers are charred all over (about 5-10 minutes) or you can place in the oven on a baking sheet and broil.
Place peppers in a sealed plastic bag or in a bowl covered with plastic wrap and let steam for about 10 minutes.
Peel, seed, and finely chop the peppers.
In a medium bowl, stir together mayonnaise, Worcestershire sauce, cayenne, and paprika. Fold in cheese and chopped peppers. Sprinkle with salt and pepper.
Spread pimento cheese on ciabatta bread and slice bread into triangles.
Top with pickle slices and serve.