Begin by seasoning the boneless chicken breasts generously with salt, pepper, and your choice of fresh herbs. Allow the chicken to rest at room temperature for about 10 minutes.

In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat.

Using the reserved bacon fat, cook the seasoned chicken breasts for 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Let rest before slicing.

In a small bowl, combine the mayonnaise, minced garlic, and freshly chopped herbs for your herb mayo. Stir until well blended.

Toast the sourdough bread to golden perfection.

Spread a layer of herb mayo on one side of each toasted bread slice. Layer with lettuce, tomato, sliced chicken, and bacon. Top with the second slice of bread, mayo side down.