Step 1: Preparing the Chicken

Start by laying your chicken breasts flat on a cutting board. With a sharp knife, slice each chicken breast horizontally to create four even cutlets. If any part of the chicken is thicker than the rest, lightly pound it with a meat tenderizer or rolling pin to ensure the cutlets are of equal thickness.

Season both sides of the chicken generously with Italian seasoning, salt, and freshly cracked black pepper.

Step 2: Cooking the Chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl it around to coat the pan evenly. Once the oil is hot and shimmering, place the seasoned chicken cutlets in the skillet.

Cook the chicken for 3 to 5 minutes on each side, until the internal temperature reaches 160°F (use a meat thermometer to check). Once cooked, remove the chicken from the skillet and set it aside on a plate.

Step 3: Toasting the Ciabatta Rolls

With the skillet still warm, slice the ciabatta rolls in half and place them cut-side down in the pan. Toast the rolls for about 1 to 2 minutes until they are golden and crispy. Set them aside on a cutting board.

Step 4: Assembling the Sandwiches

Now it’s time to build your sandwiches. Take the toasted ciabatta rolls and, on one half of each sandwich, spread 1 tablespoon of mayonnaise (optional), while spreading 1 ¼ tablespoons of pesto on the other half.

Place one of the cooked chicken cutlets on the mayonnaise-coated side of the roll. Then, top the chicken with 1 ½ ounces of fresh mozzarella slices and a few slices of Roma tomatoes. Close the sandwich with the pesto-coated half of the ciabatta roll.

Step 5: Grilling the Sandwiches

Lightly brush the tops of the assembled sandwiches with avocado oil. Return them to the skillet, oil-side down, and grill for about 2 minutes. Flip the sandwiches and cook for another 2 minutes, or until the mozzarella has melted and the sandwich is heated through.