Marinate the chicken in th eteriyaki marinade in a shallow bowl for 30 minutes.

Preheat a clean bbq to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the pan hot.

Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.

Spread about 1/2 tb. Of mayonnaise on the face of each bun, top and bottom.

Divide the sprouts into 4 portions and mound on each bottom bun.

On the sprouts, stack a lettuce leaf, then a slice of tomato.

Place one chicken breast half on each of the sandwiches, atop the tomato.

Next, stack a slice of swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.

Top off the sandwich with the top bun.

Microwave for 15 second on high.