Pesto Chicken Sandwich

To make the pesto, combine fresh basil leaves (stems removed), Parmesan cheese, garlic, toasted pine nuts, salt, extra virgin olive oil, and lemon juice in a tall cup suitable for an immersion blender.

Blend with an immersion blender until the pesto is smooth and emulsified.

Pour the finished pesto into a container and set aside.

In a large bowl, toss the chicken thighs with olive oil and a generous amount of sweet BBQ rub until evenly coated.

Cook the seasoned chicken on a medium-heat griddle or pan until cooked through and nicely caramelized on both sides.

Slice the ciabatta roll in half and toast it on the griddle.

Spread mayonnaise on the inside of both toasted roll halves.

Chop the grilled chicken into bite-sized chunks.

In a clean bowl, toss the chopped chicken with a few spoonfuls of the fresh pesto until well-coated.

Pile the pesto chicken mixture onto the bottom half of the ciabatta roll.

Top the chicken with a slice of provolone cheese and a handful of fresh arugula.

Place the top half of the roll on the sandwich, slice it in half, and serve immediately, optionally with a side of potato chips.