1️⃣ Pat dry the sliced pickles and set them aside. 🥒

2️⃣ In a small bowl, combine the cream cheese and ranch dressing and set it aside. 🥣

3️⃣ In a separate small bowl, combine the parsley, garlic powder, onion powder, and salt. 🌿🧄🧅🧂

4️⃣ Heat a large skillet, preferably cast-iron, over medium-low heat. 🍳

5️⃣ Meanwhile, assemble the sandwiches. Set two slices of the sourdough bread aside. Take the remaining two slices of bread and spread them with the cream cheese mixture. Layer each with the sliced dill pickles and the cheese and top with the untouched slices of sourdough. 🥪

6️⃣ Butter the outside of each sandwich then sprinkle with the spice mixture from step three. 🧈🌿

7️⃣ Transfer the sandwiches to the hot skillet and cook for 3-5 minutes until golden brown then flip and cook another 3-5 minutes until the cheese has melted and the bread is golden brown. 🔄🍞🧀

8️⃣ Remove from heat and serve warm. 🔥🥪

Storage: This sammie is best enjoyed hot out of the skillet. If you must, it may be kept in the refrigerator in an airtight container for a couple of days. ❄️