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To prepare the bread: Preheat the oven to 375 degrees F and butter or spray an 8-by-3-inch loaf pan.
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Stir the flour, sugar, baking powder, pepper, and salt together in a medium bowl.
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Add the cheese and gently toss until the cheese is evenly distributed throughout the mixture.
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Whisk the milk, oil, egg.
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green chiles, chopped jalapeno, and red bell pepper in another bowl.
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Pour the milk mixture over the flour mixture and briefly blend with a spatula.
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The batter will look moist.
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Pour the batter into the prepared pan and place it in the oven.
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Bake until the top is golden brown and springs back gently when touched in the center, about 45 minutes.
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Put the loaf on a cooking rack for 10 minutes and then remove the bread from the pan to completely cool.
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To Prepare the Topping: Put the butter, Cheddar and Romano cheese, Worcestershire sauce, garlic powder, and a little salt in the bowl of a stand mixer fitted with a whip attachment.
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Whip for 2 minutes on medium speed.
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Set the oven to broil.
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Cut the loaf into 8 slices and lay the slices on a baking sheet.
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Place a tomato slice on each piece of bread.
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Spoon about 2 heaping tablespoons of the cheese topping over each tomato slice.
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Put the baking sheet into the oven about 4 inches away from the flame and broil until the cheese is bubbly and golden, 3 to 5 minutes.
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Serve immediately.
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Notes: Wrap cooled bread in plastic wrap at room temperature for up to 1 week, or freeze for up to 1 month.
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Remove the loaf from the freezer and thaw at room temperature for a couple of hours.
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The Cheddar topping can be made ahead and stored in the refrigerator for up to 2 weeks.
