Step 1

Make the marinade: in a small mixing bowl, whisk together all ingredients, then transfer to a nonreactive food-safe container and refrigerate until ready to use.

Step 2

In an airtight, zip-top bag, add the butterflied chicken breasts and 1 cup of the prepared Italian marinade. Massage the bag to evenly distribute the marinade. Transfer to the refrigerator and marinate for at least 1 hour, or up to overnight

Step 3

In a small mixing bowl, whisk together the mayonnaise, chives, parsley, shallots, thyme, garlic, lemon, salt, pepper and sugar. Transfer to a food-safe container and refrigerate until ready to use.

Step 4

Preheat your grill and create two zones: one side set to high heat and the other side set to low heat.

Step 5

Remove the marinated chicken from the zip-top bag and shake off any excess marinade. Place the chicken on the high-heat side of the grill and cook for 4 minutes. Flip the chicken and continue to cook for an additional 4 minutes, or until a meat thermometer inserted into the thickest part of the breast reaches 160 F. If the chicken needs more time to cook, transfer it to the low-heat side of the grill and close the lid. Continue to cook the chicken until the internal temperature reaches 160 F. Transfer the cooked chicken to a platter to rest.

Step 6

To assemble the sandwiches: toast each slice of Texas toast. Smear each slice of toast with 1 tablespoon of herb mayonnaise. Place 3 to 4 leaves of butter lettuce on the bottom slice of the toast. Evenly arrange 6 slices of cooked bacon on top of the lettuce, followed by 2 slices of tomato per sandwich. Season the tomatoes with salt and pepper, then top with 2 pieces of grilled chicken and sliced avocado. Season the avocado with salt and pepper, then place the other slice of Texas toast on top. Skewer each half with a long toothpick, cut in half and serve.