Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the thick-cut bacon strips in a single layer on the sheet and bake for 15-20 minutes, or until they are golden brown and crispy. Once cooked, remove from the oven and drain any excess grease on paper towels.

While the bacon crisps up, prepare the BBQ-mayo spread by combining equal parts of your favorite BBQ sauce and mayonnaise in a small bowl. Stir well until you achieve a smooth consistency. Set the mixture aside to let the flavors meld together.

Take your sourdough bread and spread a generous layer of butter evenly on one side of each slice.

Heat a large skillet over medium heat, and place two slices of the buttered sourdough, butter-side down, in the skillet. Layer cheddar cheese slices on top of the bread and cook for 2-3 minutes, until the cheese starts to melt and the bread turns a lovely golden color.

Carefully remove the melted cheese-topped bread from the skillet and start layering the ingredients. On the cheese side of two pieces, add cooked chicken breast, followed by creamy avocado slices, juicy tomato, crispy bacon, and a handful of romaine lettuce. On the remaining two slices, spread the tangy BBQ-mayo mix generously.

Sprinkle a pinch of salt and cracked black pepper over the layered ingredients for added flavor. Press the top slices onto the stack to compact the Crunchy Cowboy Club Sandwich.

Return the assembled sandwiches to the skillet and cook over medium heat for 2-3 minutes per side, or until both sides are impressively golden brown and crispy.

Once perfectly grilled, transfer the sandwiches to a cutting board and let them rest for a minute. Using a sharp knife, slice each sandwich diagonally to reveal the layers of flavor within. Serve warm, accompanied by your favorite sides.