Start with your chicken breasts. Slice them lengthwise into thin cutlets. Make sure they’re even in thickness for uniform cooking. Gently pound them flat using a meat mallet. This step can help tenderize the meat.

In a bowl, combine olive oil, Italian herb blend, salt, and black pepper. Add the chicken cutlets, ensuring they’re well-coated. Let them marinate for at least 30 minutes. This allows the flavors to meld.

Heat a skillet over medium-high heat. Once sizzling, add the marinated chicken cutlets. Cook for about 3-4 minutes on each side, or until they’re cooked through and golden brown. Remove from heat and let rest.

Cut the ciabatta rolls in half and place them on a baking sheet. Toast them in the oven for a few minutes until they are golden and crispy. It adds an amazing crispiness that balances the sandwich.

Spread a generous layer of pesto on one half of the toasted ciabatta. Layer on the chicken, followed by slices of fresh mozzarella, ripe tomatoes, and a sprinkle of salt. If you're using red onion, now is the time to add that too. Drizzle a bit of balsamic glaze for that extra layer of flavor and close the sandwich.

Cut the sandwich in half and serve immediately while the chicken is warm and the mozzarella is still melting. Enjoy it with your chosen side!