Let’s start with the bacon. Pre-heat your oven to 375 degrees. Line a large rimmed baking sheet with foil. Spray a wire rack with cooking spray and place it on the prepared baking sheet. Arrange the bacon on the rack, making sure to leave a little bit of space between each piece. Bake for 25-30 minutes until browned and crispy. Let cool slightly, then transfer to a paper towel-lined plate to drain.

Meanwhile, whip up your guac. Scoop the avocado from their skin and place it in a bowl. Add the lime juice and a good pinch of salt and pepper and mash with a form until relatively smooth. Stir in the red onion and cilantro. Taste and season with a little extra salt and pepper if necessary. Cover that deliciousness tightly with plastic and refrigerate until ready to use.

Moving on to the chicken! Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or the bottom of a heavy skillet, pound the chicken to roughly ½-inch thickness.

-Pre-heat a grill or grill pan over medium-high heat. Season the pounded chicken on both sides with salt and pepper. Grill for 2 minutes on each side, them move the chicken to a cooler part of the grill (or turn the heat on your grill pan down to medium-low). Brush the chicken with barbecue sauce and cook for 4 more minutes, turning the breasts every minute or so and brushing them with more barbecue sauce, until cooked through.

Top each breast with 2 provolone halves and cook for 1 more minute until melted. Transfer chicken to a plate.

Place your bread on the grill for a minute or so on each side to get it nice and toasty.

Now it’s time to assemble these bad boys! Spread one side of each piece of bread with a thick layer of guacamole. Top each with a quarter of the romaine, a cheesy BBQ chicken breast, 2 slices of tomato and 2 slices of bacon. Serve immediately.