Instructions

• Preheat the oven to 400°F. Line a large sheet pan with foil and place the pan on the middle rack while the oven preheats.
• Fill a large saucepan with about 3 quarts of water and 1 teaspoon kosher salt. Bring to a rolling boil. Meanwhile, prepare a medium bowl of ice water.
• Add 1 pound washed, trimmed green beans to the boiling salted water and cook 1½ minutes. Immediately transfer the beans to the ice water with a slotted spoon and leave submerged 5 minutes.
• Drain the beans and spread them on a paper towel–lined platter; gently pat dry with paper towels or a clean dishcloth.
• In a large bowl, toss the dried green beans with 2 tablespoons olive oil, the remaining 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper until evenly coated.
• Remove the heated sheet pan from the oven and spread the coated beans in a single layer on the hot pan. Return the pan to the oven and roast the beans for 5 minutes.
• While the beans roast, melt 2 tablespoons unsalted butter in the microwave and stir in 1 minced garlic clove.
• In a medium bowl, combine 1/3 cup panko bread crumbs, the garlic butter, 1/2 cup shredded cheddar cheese, 1/2 cup shredded jalapeño pepper cheese (or pepper jack), and 1/4 cup grated Parmesan; toss to mix.
• Remove the sheet pan from the oven and evenly sprinkle the breadcrumb–cheese mixture over the beans.
• Set the oven to broil and place the pan on the middle rack. Broil until the cheese melts and the topping begins to brown and crisp, watching closely to prevent burning.
• Remove the pan from the oven, transfer the beans to a serving dish, and serve immediately.