Start by patting dry the sliced dill pickles with a kitchen towel to remove excess moisture.

In a small bowl, blend the softened cream cheese with ranch dressing until smooth and creamy.

In another bowl, combine dried parsley, garlic powder, onion powder, and kosher salt.

Place a cast-iron skillet over medium-low heat to preheat.

On two slices of sourdough bread, spread a generous amount of the cream cheese mixture, layer on the dill pickles followed by a slice of your favorite cheese, and top with remaining bread slices. Butter the outer sides of the bread.

Carefully place assembled sandwiches into the preheated skillet. Grill for about 3-5 minutes per side.

Remove sandwiches from the skillet, allow to cool slightly, then slice in half and serve.