Preheat griddle or skillet on low heat.

Season one side of the thinly sliced chicken breasts with your favorite Italian seasoning.

Add a bit of avocado oil (or other cooking oil) to your cooking surface. Cook the chicken breasts in the oil until cooked through, flipping halfway through cooking to the second side.

While the chicken is cooking, prep the other ingredients. Cut the bread loaf into 4 thick slices, about 1/2" - 3/4" thick. Slice the mozzarella, tomatoes, and roasted red peppers.

Butter one side of each of the bread slices. Then, grate parmesan or pecorino romano cheese directly on top of the butter. Pat the shredded cheese down a bit so it sticks to the butter.

When the chicken is done cooking, remove it from the griddle and allow it to rest for about 5 minutes.

Build the Chicken Caprese Sandwich. Add the bread slices to the griddle, cheese side down. For one side of the sandwich, add the freshly sliced mozzarella cheese and the sliced roasted red peppers. On the other side of the sandwich, spread pesto end to end and add sliced tomatoes.

Allow the cheese crusted sandwich bread to cook for a few minutes so the cheese can melt.

Then, add the cooked chicken breast to the top of the mozzarella and roasted red peppers. Add the other side of the bread on top to form a sandwich.

Use a press to gently press the Chicken Caprese Sandwich down on the griddle.

When the bread is slightly golden brown, transfer to a cutting board. Allow the sandwich to cool down a few minutes and slice to serve.