Start by preparing the marinade. In a medium bowl, combine the mayonnaise, seasoning rub, salt, and black pepper. Mix until smooth and evenly blended. Coat the chicken breasts thoroughly with the mixture, ensuring all sides are covered. Place the chicken in a resealable bag or shallow dish and refrigerate for at least 30 minutes to allow the flavors to develop.

While the chicken marinates, prepare the bacon. Heat a cast iron skillet over medium-high heat and cook the bacon slices until crispy. Transfer the bacon to paper towels to drain, leaving a small amount of bacon grease in the skillet.

Add the marinated chicken breasts to the hot skillet. Cook for about 6–7 minutes per side, adjusting the heat as necessary to prevent burning. Continue cooking until the chicken reaches an internal temperature of 165°F and develops a golden-brown crust. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing.

Spread mayonnaise on the inside of the sandwich buns and place them cut-side down in the skillet. Toast until golden brown and slightly crisp.

To assemble the sandwiches, layer lettuce, tomato slices, and pickles on the bottom bun. Add the sliced chicken and crispy bacon, then top with the toasted bun. Serve immediately while warm.