I call that Food of the Gods.
My grandmother (from Virginia) made those sandwiches and I long for them. She never put bread & butter pickles on them though, but they were available from a jar always on the table. The soft white bread that would keep your fingerprints...nothing like it today...bacon was better too - of course you saved the fat from the frying pan.
She also made the best potato salad ever - with sliced hard boiled eggs, the way I like it to this day. The potatoes were soaked overnight in French dressing. All homemade, of course.
Tea was eventually sweetened with artificial sweetener - b/c diabetes in my family. I hated it - that’s how I learned to drink unsweetened tea.
Yes, b&b pickles on the side, not on the sandwich; would make it too soggy. I (Virginia) ate my mother’s (Alabama) Southern cooking growing up, though as an Army wife, she broadened the menu over time. We often would visit my great aunt (Georgia) in the summers, and there was the benefit of the best Southern fare, including homemade pimento cheese, black eyed peas, giant & tender homegrown tomatoes, white sweet corn on the cob, and fried okra. My mother’s corn pone was tops, though.🙂