Pimento Cheese Sandwich with Fried Pickles Ranch Dressing

Ingredients

• For the pimento cheese and buttermilk ranch dressing:
• 2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)
• 2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)
• 1 cup drained pimentos or roasted red peppers, finely chopped
• 3/4 cup mayonnaise, divided
• 1/2 teaspoon celery salt
• Salt and freshly ground black pepper
• 2 tablespoons sour cream
• 1 teaspoon minced shallot
• 1 clove garlic, crushed and minced
• 1 teaspoon lemon zest
• 1/4 teaspoon mustard powder
• 1/2 cup buttermilk, shaken vigorously
• 1 to 2 tablespoons lemon juice
• 1 splash sherry vinegar
• 2 tablespoons minced parsley
• 2 teaspoons minced chives
• 1 teaspoon minced thyme leaves
• For the fried pickles and the assembly:
• 1 cup all-purpose flour
• 1 cup milk
• 1 egg, beaten
• 1 pinch cayenne
• 1 cup cornmeal
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 jar whole dill pickled, slice 1/2-inch thick on the bias
• Peanut oil, for frying
• Rolls or subs, for making sandwiches

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