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1
First, fry the pickles: Heat the oil in a small but deep pot or a skillet.
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2
Clamp a thermometer to the pan, and let the oil heat to 375 F. Meanwhile, dry off the pickles very well with paper towels.
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3
In a small bowl, combine the cornmeal, flour, garlic powder, and black pepper.
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4
In another small bowl, add the buttermilk.
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5
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.
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6
Fry 4 at a time, removing them from the oil when they are golden brown and crispy, about 90 seconds.
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7
Continue until all the pickles are fried.
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8
Let the fried pickles drain on a paper towel.
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9
Make the pimiento cheese: combine all of the pimiento cheese ingredients in a medium sized bowl and stir well.
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10
For the sandwiches: Melt the butter over medium heat in a skillet thats large enough to fit all of the bread slices.
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11
Add the bread in a single layer.
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12
Toast the bread on one side then flip the slices over and divide the pimiento cheese mixture between two slices.
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13
Stack the extra bread slices on top of the pimiento cheese, and flip and grill until both sides are golden brown.
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14
Serve pimiento grilled cheese stacked high with fried pickles.
