Mix all sauce ingredients in small bowl and refrigerate till ready to use.
Mix chicken strips with salt and pepper.
Fry bacon (add a little oil if needed) till on the verge of crispy. (I like to start bacon in a cold frypan bringing the heat up quickly to reduce the moisture in the bacon.) Cut in half or thirds (whatever fits on the bread the best).
Fry chicken strips in a hot frypan with the butter till cooked through.
Toast all 3 slices of bread.
Lay the chicken on the first slice and add a generous drizzle of the sauce.
Add another slice of toast and on the next layer add the bacon, lettuce and tomato with another generous drizzle of the sauce.
Top with the last slice of toast, cut as desired and enjoy.