Preheat oven to 400°F. Rinse potato and slice into long pieces about 1/8 inch thick. Lightly butter a baking sheet. Spread potato slices over baking sheet. Place a bit of herb butter, about 1 teaspoon on each potato slice. Salt and pepper potatoes. Roast 15-20 minutes, flipping once potato bottoms have browned. Roast additional 5 minutes, until second side browns.
Meanwhile, line baking pan with foil. Cut bacon slices in half and place in pan. Bake in 400°F oven 15 minutes. Drain on paper towel.
Place 1 slice Cheddar on bread slice and top with 3 potato slices. Reserve remaining potato for another use. Spread 2 tablespoons sour cream over the potato. Place bacon on top. Add remaining Cheddar slice and top with second bread slice. Melt remaining herb butter in skillet to coat bottom of pan. Add sandwich and grill over medium to medium-low heat. Cover skillet with plate or lid and grill sandwich, flipping once and adding additional butter if necessary, until bread is browned and cheese melts.
- 1 russet potato
- 2 tablespoons (1 ounce) garlic herb butter, divided
- Salt and pepper
- 2 slices thick-cut bacon
- 2 slices Wisconsin Medium Cheddar cheese
- 2 slices Italian bread
- 2 tablespoons sour cream