If not using leftover or rotisserie chicken, shred about 2 cooked chicken breasts to yield 2 cups. Cook bacon until crisp (pan-fry or bake), drain on paper towels, and chop into roughly 1/2-inch pieces.

In a medium mixing bowl combine the shredded chicken, chopped bacon, diced dill pickle, and finely diced red onion. Add chopped cilantro and gently toss to distribute evenly.

In a small bowl whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, and celery seed (if using). Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning or hot sauce to preference.

Pour the dressing over the chicken mixture and fold gently until everything is coated. Cover and refrigerate for at least 15 minutes to allow flavors to meld (up to 2 hours).

Assembly & Bread

Heat a skillet or griddle over medium heat. Butter the cut sides of the rolls lightly and toast, buttered-side-down, until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

If using coleslaw, drain any excess liquid so it doesn't make the sandwich soggy. Warm the chicken mixture slightly if desired (15–30 seconds in microwave) or serve cold for a classic texture contrast.

To assemble each sandwich: place a lettuce leaf (optional) on the bottom half of the roll, add about 1/2 cup of the chicken-bacon mixture (adjust to roll size), top with 1/4 cup drained coleslaw, and garnish with two pickle slices. Repeat for remaining rolls.

Place the top roll on each sandwich, press gently, slice in half if desired, and serve immediately. Serve extra pickles and hot sauce on the side.