4. Heat a large skillet, preferably cast-iron, over medium-low heat.
5. 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.