Preheat your propane oven to 375°F. Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through. Let cool, then dice into small pieces.
In a mixing bowl, combine the diced chicken, diced pickles, diced red onion, mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Stir until well combined.
Toast the bread slices to your desired level of crispiness.
To assemble the sandwiches, place a lettuce leaf on each slice of bread, followed by a generous scoop of the dill pickle chicken salad mixture. Top with sliced tomatoes and another slice of bread.
Enjoy!