Pimento Grilled Cheese with Fried Pickles

First, fry the pickles: Heat the oil in a small but deep pot or a skillet. Clamp a thermometer to the pan, and let the oil heat to 375 F. Meanwhile, dry off the pickles very well with paper towels.

In a small bowl, combine the cornmeal, flour, garlic powder, and black pepper. In another small bowl, add the buttermilk.

When the oil has reached 375 F, bread the pickles by dipping them in the buttermilk, then dip them in the cornmeal mixture to fully coat. Fry 4 at a time, removing them from the oil when they are golden brown and crispy, about 90 seconds. Continue until all the pickles are fried. Let the fried pickles drain on a paper towel.

Make the pimiento cheese: combine all of the pimiento cheese ingredients in a medium sized bowl and stir well.

For the sandwiches: Melt the butter over medium heat in a skillet that’s large enough to fit all of the bread slices. Add the bread in a single layer. Toast the bread on one side then flip the slices over and divide the pimiento cheese mixture between two slices. Stack the extra bread slices on top of the pimiento cheese, and flip and grill until both sides are golden brown.

Serve pimiento grilled cheese stacked high with fried pickles.