In a sealable bag, combine 2 tablespoons Cholula Green Pepper and olive oil. Add chicken and marinate in refrigerator for 3 hours to overnight.
Drain chicken from marinade and grill. Keep warm.
In a small bowl combine mayonnaise and remaining 1 1/2 tablespoons of Cholula Green Pepper. Spread one tablespoon of Cholula Green Pepper mayonnaise on each slice of toast.
Top four slices of toast with chicken, two slices bacon, one piece lettuce and two slices tomatoes. Finish the sandwiches and serve.