Pat dry the sliced pickles and set them aside.
In a small bowl, combine the cream cheese and ranch dressing and set it aside.
In a separate small bowl, combine the parsley, garlic powder, onion powder, and salt.
Heat a large skillet, preferably cast-iron, over medium-low heat.
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. Butter the outside of each sandwich then sprinkle with the spice mixture from step three.
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. 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.