Lay out the 2 slices of sourdough bread. Sprinkle half of the grated dill Havarti cheese evenly over one slice. Add the chopped and patted dry dill pickles in an even layer on top of the cheese, then cover with the remaining grated dill Havarti cheese. Top with the second slice of bread to form a sandwich.

Spread the salted butter evenly on the outside surfaces of both bread slices—the top and bottom of the sandwich. This helps achieve a perfectly crisp and golden crust when grilled.

Preheat a skillet over medium-low heat. Place the buttered sandwich into the skillet. Cook for several minutes on each side, pressing gently if desired, until the exterior is golden brown and crisp, and the cheese is completely melted.

Remove the sandwich from the skillet. Carefully open it up while hot and add a handful of dill pickle flavored potato chips inside. Close the sandwich again, slice it in half, and serve immediately for the perfect crunchy and melty experience.