"Yield: 2 sandwiches..."
INGREDIENTS
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12 dill pickle slices
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¼ cup cornmeal
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¼ cup flour
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¼ teaspoon garlic powder
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¼ teaspoon black pepper
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3 tablespoons buttermilk
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1½ cups neutral oil (I use canola)
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½ cup Duke's mayonnaise
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2 tablespoons diced jarred pimientos
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½ teaspoon Worcestershire sauce
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½ teaspoon grated fresh onion
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dash of cayenne pepper
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1 cup Kerrygold aged cheddar cheese, shredded
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1 cup sharp cheddar cheese, shredded
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4 slices thick bread
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1 tablespoon Kerrygold butter, for grilling