Chicken Mozzarella Sandwich

1/4 cup sun dried tomato pesto (Classico)
2 TBS fat free mayo
3/4 lbs chicken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 8oz loaf ciabatta
12 large basil leaves
3/4 cup shredded mozz cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
-- Combine pesto, mayo ina bowl. Sprinkle checken with pepper and salt. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook for 3 min each side or until done. Remove chicken to cutting board, cool slightly. cut chicken lengthwise into thin slices.
Preheat broiler
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly brown. Remove bread from pan. spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken and broil 2 min or until cheese melts. Arrange bell pepper and tomoto over cheese, and cover with top half of bread. Cut into 4 equal pieces.