Pat chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This helps keep it juicy! Then, slice the chicken breasts against the grain into thin strips or ½-inch thick pieces.

While the chicken rests, slice the ciabatta rolls in half horizontally. You can lightly toast them in the skillet used for chicken, or under a broiler for a minute, if you like a crispier roll.

Spread 1-2 tablespoons of pesto generously on the cut side of both the top and bottom halves of each ciabatta roll.

On the bottom half of each roll, layer half of the provolone slices, then the sliced chicken, then the tomato slices, and finally a handful of fresh arugula. Top with the remaining provolone slices.

Place the top half of the ciabatta roll over the fillings. If desired, you can place the assembled sandwiches in a grill pan, sandwich press, or back in the skillet over medium heat for 2-3 minutes per side, pressing down lightly, until the cheese is melted and the bread is warmed and lightly toasted. Serve immediately.