In a bowl, combine 2 ½ tablespoons of homemade mayonnaise, ½ tablespoon of freshly chopped dill, and 1 minced clove of garlic until well mixed. Start with ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper, adjusting to your taste preferences. Set aside.
2 ½ tablespoon homemade mayonnaise or to taste, ½ tablespoon fresh dill, 1 clove garlic, Sea salt and freshly ground black pepper
Heat a skillet over medium heat, add the bacon slices cut in half, and cook until crispy for about 10 minutes. Remove from skillet and pat dry with paper towels.
2 slices bacon
Place 2 boneless, skinless chicken breasts cut in half between sheets of plastic wrap, and use a meat mallet to flatten them. Season each chicken breast half with ¼ teaspoon of sea salt and ⅛ teaspoon of freshly ground black pepper.
2 boneless skinless chicken breasts
Using the same skillet you cooked the bacon in and using the rendered bacon fat, cook the chicken breasts until they reach an internal temperature of 165°F (74°C), cooking for about 4 minutes per side. Remove the chicken breasts from the skillet and pat dry with paper towels.
Cooking fat
To assemble a sandwich, spread ¼ of the flavored mayonnaise mixture on one chicken breast half. Top with 1 lettuce leaf, 2 pieces of bacon, and sliced tomato. Add more salt and pepper to taste as desired. Top with the remaining chicken breast halves to create 2 sandwiches
1 tomato, 2 lettuce leaves