Start by prepping your chicken breasts. Use a sharp knife to slice each breast in half, then season both sides with salt, pepper, and a sprinkle of Italian seasoning if you like. Heat olive oil in a skillet over medium heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and fully cooked. Transfer to a plate and keep warm.
Slice your ciabatta rolls in half and brush the inside with a little olive oil. Toast them in a sandwich press or under the broiler for a couple of minutes until they’re crispy and lightly golden.
On the bottom half of each toasted roll, layer a piece of cooked chicken. Add a slice of fresh mozzarella, followed by a generous spoonful of pesto. Top this with a slice of tomato and a handful of arugula. Spread some additional pesto or mayo on the top half of the roll, then place it over the sandwich base.
If you want the cheese to melt, warm the assembled sandwiches in a toaster oven, skillet, or panini press for 2-3 minutes. Serve warm for maximum enjoyment.
