Prepare the pickles by patting them dry with a paper towel to remove excess moisture.

In a mixing bowl, combine softened cream cheese and ranch dressing until smooth.

Mix together dried parsley, garlic powder, onion powder, and kosher salt in another bowl.

Preheat a cast-iron skillet over medium-low heat for 2-3 minutes.

Spread the cream cheese mixture on one slice of sourdough, layer with pickles and cheese, then top with another slice.

Butter the outside of the sandwich and sprinkle with the spice mix.

Grill the sandwich in the skillet for 3-5 minutes on each side until golden brown.

Remove from skillet, let sit for a minute, then slice in half and serve.