Add 1 tbsp finely chopped chives, 1 tbsp finely chopped parsley, 1/2 tsp dried dill, 1 minced garlic clove and 1 tsp fresh lime juice. Whisk to combine.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning and consistency with extra buttermilk (1 tsp at a time) if needed.

Cover and refrigerate at least 30 minutes (or up to 24 hours) to let flavors meld.

Chicken & Assembly

Prep chicken

Pat the 2 chicken breasts dry. If thick (over 1 inch), butterﬂy or pound to an even thickness about 1/2 inch so they cook evenly.

Season both sides of the chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Rub in 1.5 tbs olive oil.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. When hot, add the chicken and cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the surface is nicely browned. Reduce heat if the exterior is browning too quickly.

During the last 1–2 minutes of cooking, place 2 slices of pepper jack cheese on each breast, cover the pan or tent with foil to melt the cheese.

Rest

Transfer the chicken to a cutting board and let rest 5 minutes. Slice each breast into 3–4 thick slices for sandwiches.

Prepare vegetables

While the chicken rests, slice the tomato into 1/4-inch rounds, thinly slice 1/2 medium red onion into rings, and drain 8 pickle slices. Wash and pat dry 6 romaine leaves. Split and lightly toast the 2 sandwich buns or rolls if desired.

Assemble sandwiches

Spread a generous 1–2 tbs of chipotle ranch on the bottom half of each bun. Layer romaine leaves, sliced cheese-topped chicken, tomato slices, red onion rings and 4 pickle slices. Spread another 1 tbs chipotle ranch on the top bun and close the sandwich.

Cut sandwiches in half if desired and serve immediately. Extra chipotle ranch can be served on the side for dipping.