Cafe Style Grilled Chicken Sandwiches

2 skinless, bonless chicken breast halves 1/4 cp olive oil 2 TB white wine vinegar lemon, juiced 1 TB garlic and herb seasoning blend 1 tsp ground black pepper 4 sprigs fresh dill, chopped 2 TB butter 2 TB olive oil 1/8 tsp garlic powder 1/8 tsp salt 8 thick slices French bread 2 TB mayo, or to taste 4 slices tomato 4 lettuce leaves I also added bacon

Preheat grill to medium-high heat. Prick chicken breasts all over with a fork. Place chicken breasts, olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes. Remove chicken breasts from marinade, discard marinade, and grill chicken for 10-15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F. Remove from grill. let stand for 5 minutes. Cut chicken breasts in half. Melt butter and 2 TB olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes, remove from pan. For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread, top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.