Line a cookie sheet with aluminum foil. Lay bacon flat and separated and insert into cold oven. Cook for 20 minutes at 400 degrees. (375 if you have a hot oven or induction.) Flip with tongs. Cook for another five minutes or so. Be careful that you don't burn them. You may have to lower the temp if they get too hot when you check them.

Meanwhile, heat non-stick pan on medium-low heat and melt the butter. Sprinkle with salt before adding bread.

Lay slices of bread in butter and grill, apply pressure and continue to move.

When slices are golden brown on the bottom, flip them over and add your ingredients to the golden brown sides. In this case, I will just add the cheese and bacon. Then close the sandwich so the ingredients are sandwiched between the two brown sides.

Continue to cook the one side until golden brown, flip, and cook the other side until golden brown. If necessary, add small amounts of butter to prevent burning.

Serve sandwich with a side of the Buffalo sour cream for dipping.