Griddled Chicken and Bacon Picklewich

In a bowl, toss the thinly sliced chicken with garlic powder, onion powder, paprika, black pepper, and salt until evenly coated.

Preheat a griddle over medium-high heat and add olive oil.

Place the seasoned chicken on the griddle and cook for about 3 minutes per side, until cooked through and browned. Remove from the griddle and set aside.

Place bacon strips on the griddle and cook, flipping once, until brown and crispy. Remove and drain on a paper towel-lined plate.

Scrape the griddle clean and reduce heat to medium.

Lay dill pickle stacker slices on a paper towel and pat them completely dry.

Make two piles of shredded cheddar cheese on the griddle (about 1/2 cup each). Place 3 dried pickle stacker slices on top of each cheese pile, then top with the remaining cheese.

Cook until the cheese edges are brown and crispy, then carefully flip. Cook for another minute until the other side is crispy. Remove the two pickle-cheese 'buns' and set aside.

To assemble, take one pickle-cheese bun and spread mayonnaise on it.

Layer with crispy bacon, cooked chicken, and two slices of pepper jack cheese.

Add sliced tomato, sliced red onion, pickle chips, and lettuce leaves.

On the second pickle-cheese bun, spread mayonnaise and Dijon mustard.

Place the top bun on the sandwich, sauce-side down. Slice in half and serve.