For the Fried Green Tomatoes: Preheat the oven to 400 degrees F. Set out a baking sheet. Slice the green tomato into 1/4 inch rounds. Place the buttermilk on one small (cereal) bowl, the flour in a second bowl, and the breadcrumbs in a third bowl. Stir the creole seasoning into the buttermilk.
One at a time, dunk the green tomato slices into the flour. Then dunk them in the buttermilk. And finally, dunk them in the bread crumbs. Lay the tomato slices on the baking sheet. Brush the tops generously with oil. Bake for 20 minutes, flipping once in the middle.
Set out all the grilled cheese ingredients, so the cheeses can soften at room temperature.
For the Pimento Grilled Cheese: Once the "fried" green tomatoes are out of the oven, set a large skillet on the stovetop. Preheat on medium-low.
Lay four slices of Sara Lee Artesano Brioche Bread out on a cutting board. Top two slices with two slices each of gouda cheese, 1/4 cup pimento cheese, and 1-2 fried green tomato slices.
Spread mustard over the other two slices. Then top with a slice of America cheese and dill pickles.
Place the butter in the hot skillet. Once melted, place all four slices of bread in the skillet, with the toppings facing upward. Put a lid in the skillet so the cheeses will steam and melt faster. Cook for 3-5 minutes, until the bread is crisp and golden on the bottom. Then flip the two slices with pickles onto the slices with fried green tomatoes. Move the sandwiches to plates and serve immediately.