Grilled Chicken Sandwich

Steps

1. Butterfly each chicken breast: starting from the thick side, slice horizontally almost all the way through and open flat.
2. If still very thick, cut butterflied breast in half.
3. Coat both sides of chicken with plain mayonnaise as a tenderizing binder/marinade.
4. Apply poultry seasoning rub on both sides; let marinate briefly.
5. Cook bacon in a cast iron skillet until desired crispness; remove and set aside.
6. Pour off excess fat but keep fond. Add infused olive oil and heat pan to medium-high.
7. Spread a thin layer of mayo on cut side of hamburger buns and toast in the same pan until golden; set aside.
8. Add chicken to hot pan; press lightly for full contact. Reduce to medium heat.
9. Cook without moving until chicken releases on its own, then flip.
10. Use a burger press on thicker portions for even cooking.
11. Cook to internal temperature of 165F.
12. Assemble sandwich: sriracha mayo on toasted buns, lettuce, chicken, bacon.
13. Optionally add cheese or pickles. Serve immediately.