Prepare your ingredients: gather sourdough bread, dill Havarti cheese, dry-patted dill pickles, and salted butter. Cut cheese into slices or grate for easier melting.

Build the sandwich by layering half of the grated dill Havarti cheese on one slice of bread, adding the dill pickles, and topping with the remaining cheese before placing the second slice on top.

Butter the outer surfaces of both slices of bread generously.

Heat a skillet over medium-low heat until a drop of water sizzles to ensure even cooking without burning.

Cook the sandwich for 4-5 minutes on one side, pressing down gently, until golden brown and crispy.

Flip the sandwich carefully and cook for another 4-5 minutes until the cheese is melted and the other side is golden and crisp.

Add a layer of dill pickle-flavored potato chips inside the sandwich before closing it.

Slice the sandwich in half and serve warm with tomato soup or a fresh salad.