Chicken Pesto Sandwich

Ingredients

2 chicken breasts boneless and skinless, sliced lengthwise into 4 cutlets and pounded thin.
2 teaspoons Italian seasoning
salt and pepper to season the chicken
1 tablespoon olive oil
2 large ciabatta bread rolls or 3 sandwich size rolls
2 tablespoons mayonnaise
¼ cup prepared pesto homemade pesto is best, but jarred can be used
8 ounces fresh mozzarella cheese sliced
2 tomatoes sliced
salt to season the tomatoes

Season both sides of the chicken cutlets with Italian seasoning, salt, and pepper.
Heat oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the chicken and cook for 3-4 minutes on each side or until the chicken is browned and has an internal temperature of 165°F/74°C. Remove the cutlets from the pan and keep warm while you assemble the rest of the sandwiches.
Split the ciabatta rolls in half lengthwise, and spread both sides with a thin layer of mayo followed by the pesto. Add the chicken cutlets to the bottom rolls, and top with mozzarella and tomato slices. Season the tomatoes with salt, and cover with the top half of the rolls.
Toast the sandwiches in a toaster oven or sandwich press until the cheese is melty and the bread is toasted. Serve with chips or a side salad.