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.
This recipe makes two large sandwiches or can be made into 3 smaller ones. Feel free to double the recipe to feed the whole family if you need to.
Use whatever method you like to toast the sandwiches. A panini press is a great option, as is a toaster oven or air fryer. You can even use the broiler in the oven if that's easier.
Feel free to change up the bread in this recipe. Thickly sliced sourdough bread, a crusty baguette, or focaccia will all be delicious.
Instead of fresh mozzarella, try smoked mozzarella, or any of your favorite cheeses.
To Store: Leftover sandwiches can be kept in the refrigerator for up to 2 days, but they are best eaten fresh.