Season the boneless chicken breasts with salt, pepper, and your choice of fresh herbs. Allow them to rest for about 10 minutes.

In a large skillet over medium heat, fry the thick-cut bacon until crispy, about 6–8 minutes. Remove and drain on paper towels.

In the same skillet, add the reserved bacon fat and increase the heat slightly. Cook the seasoned chicken breasts for 6–7 minutes on each side until they reach 165°F. Let the chicken rest for 5 minutes before slicing.

Mix mayonnaise, minced garlic, and chopped fresh herbs in a bowl. Season with salt and pepper to taste.

Toast slices of sourdough bread until golden brown. Optionally, use a little butter for extra flavor.

Spread a generous layer of the garlic herb mayo on each slice of toasted sourdough. Layer with fresh lettuce, sliced tomatoes, grilled chicken, and crispy bacon.

Cut the sandwich in half and serve immediately with sweet potato fries or a side salad.