Preheat your oven to 400°F (200°C). Lay thick-cut bacon strips on a baking sheet lined with parchment paper, ensuring they don’t overlap. Bake for 15–20 minutes, until the bacon is crispy and golden.

In a small bowl, mix together your favorite BBQ sauce and mayonnaise until smooth and well-combined. Adjust the ratio to your taste preference.

Take four slices of sourdough bread and butter one side of each slice. Set the bread aside while you heat the skillet.

Heat a skillet over medium heat. Place the buttered side of two slices of sourdough bread in the skillet, then add cheddar cheese on top. Grill for about 2-3 minutes.

Once the cheese begins melting, layer sliced cooked chicken breast over the cheese on both slices of bread.

Spread the BBQ-mayo mixture generously on the remaining two slices of sourdough bread.

On top of the chicken, layer sliced avocado, fresh tomatoes, crispy bacon, and romaine lettuce.

Sprinkle with salt and pepper. Then, carefully place the remaining slices of bread, BBQ-mayo side down, on top of each layered sandwich.

Gently flip the assembled sandwich to grill the other side, ensuring the buttered side is facing down. Grill for about 2–3 minutes until golden brown.

Once both sides are toasted, remove the sandwiches from the skillet and let them cool slightly. Slice each sandwich diagonally and serve hot.