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In a small bowl, mix the mayonnaise, Dijon mustard and honey.
Pound the chicken with a meat mallet to ½-inch thickness, and sprinkle it with steak seasoning. Grill the chicken, covered, over medium heat or broil 4 inches from the heat until a thermometer reads 165°F. It should take four to six minutes on each side. Top it with cheese during the last minute of cooking.
Grill the buns over medium heat, cut side down, until toasted, 30 to 60 seconds. Serve the chicken on the buns with bacon, the mayonnaise mixture and, if desired, lettuce and tomato.