Per sandwich, you’ll need about 1/2 a chicken breast. Thin out the chicken breast to an even, flat size by butterflying it with a knife (cutting it open like a book).

Season evenly with salt on all sides, then generously cover all sides with a thick, even crust of freshly ground pepper. Use as much as you dare.

Preheat a pan or griddle over high heat. Once smoking, add enough olive oil to coat the cooking surface.

Add the pepper-crusted chicken to the pan, press it down to ensure even contact, then allow to sear undisturbed for a few minutes to develop a deeply browned crust.

Flip to sear the other side. Remove from the heat once the bottom has also developed a crust and the internal temperature of the breast reaches 155°F/68°C.

Mix together the mayonnaise, yogurt, dill, and garlic until smooth. Taste and adjust, if needed.

Shred the lettuce and gather the remaining components like the bun and cooked bacon or any other toppings you want to use. Optionally toast your bread.

Spread the ranch on both sides of the bun. Add a layer of shredded lettuce, followed by the slices of bacon. Top with the cooked piece of chicken, then close the sandwich and enjoy.