Ciabbatta rolls (or other roll of your choice Foccocia or cheese roll work good too)
Pesto sauce (small jar)
Chicken (smaller sized breasts are good, one for each person)
Cheese (your choice, recommend smoked mozzarella or provolone)
Flour (pancake mix also works)
Chicken: Dry off chicken breasts and pound flat w/meat tenderizer. Put some flour on a plate and then put chicken in flour one at a time covering well. You just need a light coating of the flour. Do each chicken breast and set aside.
Sandwich: Slice rolls and put a light layer of mayo on each side. Toast rolls mayo side down on griddle over low heat. You mostly just want them warm but can brown as desired. Get all the veggies ready for the sandwich, I recommend thin slices of red onion unless you like it a lot. When rolls are done / warm, spread some pesto sauce on each side.
Use a large flat pan to cook the chicken. You may need two since the breasts will now be large and flat due to being pounded. Put a small puddle of olive oil in the pan(s) and heat w/ medium heat until oil sizzles when chicken goes in. Place all chicken in pan and move around to make sure it is evenly coated with the oil. Let cook on one side for about a minute or so and then flip and reduce heat to low or med/low, should be sizzling very mildly. Once flipped, season as desired with above spices. Place lid on pan but allow for steam to escape. Cook for a few minutes and then flip and season again as needed. Cook until breasts are firm, it wont take too long as they are relatively thin. Once cooked through place cheese on each piece and put lid on to melt cheese.
Prep all the rolls and add veggies. Put the chicken on the roll and go for yours. Serve with the sides of your choice.