Heat an outdoor grill or grill pan on high heat.

Place the whole peppers onto the grill.

Char the skin on all sides until black and blistered, about 20 minutes.

Transfer the peppers to a bowl, cover, and set aside for 15 minutes to steam.

Pull off the charred skin and discard.

Remove the stems.

Use a knife to scrape away the seeds.

Chop the roasted peppers. (If you are sensitive to heat, wear gloves and wash hands carefully afterward).

Heat the olive oil in a skillet over medium heat.

Add the sliced red onion and cook until softened, about 15 minutes.

Add the chopped roasted peppers, brown sugar, cinnamon stick, bay leaves, mustard, paprika, and chicken broth.

Simmer until the chutney becomes beautifully thick and syrupy, about 30 minutes.

Remove the cinnamon stick and bay leaves.

Season with the coarse salt and black pepper.

Preheat the oven on the broil setting.

Stir the grated cheddar cheese, sour cream, and mayonnaise together in a bowl until combined.

Lay out the toasted bread slices on a baking sheet coated lightly with vegetable oil spray.

Spread a generous layer of the warm pepper chutney onto each slice.

Spread a heaping spoonful of the cheese topping evenly over the chutney.

Broil until the topping is browned and bubbling, about 4 to 6 minutes.