Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the chicken breasts with 1 tablespoon of olive oil, and season with salt and black pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
4. In the same grill, add the sliced bell pepper, zucchini, and red onion. Drizzle with the remaining olive oil, adding a pinch of salt and pepper. Grill the vegetables for about 3-4 minutes until they are tender and slightly charred.
5. Slice the grilled chicken into thin strips.
6. Spread a generous layer of pesto sauce on the inside of each ciabatta roll.
7. Layer the grilled chicken, grilled vegetables, and sliced mozzarella cheese on one half of each roll, then top with the other half.
8. Preheat a panini press or skillet over medium heat. If using a skillet, you can place a heavy pan on top of the sandwiches to press them down.
9. Grill the panini for about 3-4 minutes, or until the bread is golden brown and the cheese has melted.
10. Remove from the heat, slice in half, and serve warm.