Melt butter in a heavy pan over medium heat, being careful not to let it burn. Place cheese reverently between the slices of bread. Grill one side until crispy golden brown, which should take about as long as it takes to clearly recall the graphics on your first metal lunch box and thermos. Then flip, and grill the other side as you try to remember learning cursive. Top with a little stack of Pickled Pink sweet pickle slices, speared with a toothpick you can use later to stab your brother.
First, honor the pickles by eating one Pickled Pink Gourmet sweet pickle slice naked from the jar. Savor it. Next, in a heavy pan, heat 2 inches of peanut oil to 350 degrees F. Salt and pepper both the flour and the cornmeal. Dredge pickle slices through the flour, then the egg, then the cornmeal. Fry in batches for three minutes while remembering your favorite state fairs and fall festivals. Remove from oil with a slotted spoon and drain on paper towels.
Combine all ingredients except for salt and pepper into a large mixing bowl. Mix by hand until thoroughly combined. If you find this physically exhausting, you really should start exercising daily. Season to taste with salt and pepper; Serve with crusty bread and Pickled Pink Gourmet Sweet Pickle Slices. Eat the whole batch while everyone else is at church.
If you’re really lucky, you’re making this sandwich by a river in the woods, or on the beach, with a raging bonfire right in front of you. If you’re stuck in the kitchen, however, you can still roast your marshmallows by placing them on a baking pan and broiling them on the top rack of your oven. Turn marshmallows as they brown, being careful not to squish them. In the meantime, toast your bread. Spread peanut butter on both slices, then spread the gooey marshmallows on one side. Cover the other side with pickles and close. Trust that Elvis would be jealous.