In a small bowl, mix together mayonnaise, Garlic & Shallot Butter, chopped pickles, pickle brine, and black pepper. Set aside.
Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
Spread Churn Garlic & Shallot Butter generously over one side of each slice of sourdough. Toast butter-side down in a skillet over medium heat until deeply golden and crisp.
Spread the garlic & shallot pickle mayo over the toasted side of two slices of bread. Layer with lettuce, tomato, crispy bacon, sliced avocado, and plenty of Freestyle Dill Pickle Slices.
Season the tomato and avocado with a little salt and freshly cracked black pepper. Top with the remaining slices of toasted bread.
