Hot Fried Pickle Grilled Cheese

Directions

1. In a small bowl, whisk together Duke’s Mayo, sour cream, Pickle De Gallo, and Hot Pickle Seasoning until smooth. Transfer to a container and refrigerate until ready to serve.

2. In one bowl, whisk together flour, baking powder, and Hot Pickle Seasoning. In a separate bowl, whisk together buttermilk and salt.

3. Heat oil to 350°F (175°C).

4. Dip pickles into buttermilk, then dredge in seasoned flour. Place on a rack-lined sheet tray while finishing batches.

5. Fry in batches for ~2 minutes, until golden and crisp.Transfer to a paper towel-lined tray to drain.

6. Preheat oven to high broil. On a sheet tray, place one slice of bread.

7. Layer with 4 fried pickles, then top with a generous mound of mozzarella (from the 1/2 cup portion). Broil until cheese is melted and lightly golden. Remove from oven.

8. Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Sprinkle 1½ cups mozzarella into the pan, forming a 10-inch circle (like a tortilla).

9. Place the grilled cheese onto the lower third of the melted cheese closest to you.

10. Once edges turn golden and crispy, use a spatula to carefully lift and fold the cheese over the sandwich—like rolling a burrito.

11. Continue to sear on all sides until the cheese crust is crisp, golden, and fully wrapped.

12. Remove from pan, rest for 1–2 minutes, then slice in half and serve with chilled Hot Pickle Dip.