Ingredients
Scale
- 12–16 sliced dill pickles
- 4 ounces cream cheese (softened)
- 2 tablespoons ranch dressing
- 4 large slices sourdough bread
- 4 ounces cheese of choice (cheddar or Monterey Jack recommended)
- 3 tablespoons unsalted butter
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
Instructions
- Pat dry the sliced pickles and set aside to avoid sogginess.
- In a bowl, mix softened cream cheese with ranch dressing until smooth; set aside.
- Combine dried parsley, garlic powder, onion powder, and kosher salt in a separate bowl.
- Heat a cast-iron skillet over medium-low heat.
- Spread cream cheese mixture on two slices of sourdough bread; layer with pickles and cheese.
- Top each with another slice of bread; butter the outside generously and sprinkle with spice mix.
- Transfer sandwiches to the skillet and cook for 3-5 minutes per side until golden brown and cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 2g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg