Preheat oven to 450-degrees
Slather pesto sauce onto the chicken breasts, making sure to get under the skin.
Let stand for at least an hour. You can also do this the night before.
Slice up tomatoes and mozzarella.
Roast chicken for 18 minutes or until juices run clear. Let cool.
Remove the chicken off of the bone and remove the skin.
Slice chicken breasts against the grain in large, flat pieces.
Toast up the ciabatta under the broiler quickly so they are nice and crisp. Slice them in half so there is a top and a bottom.
Smear pesto liberally onto the top and bottom pieces of bread.
Place chicken down first, then mozzarella and finally tomato slices.
Smoosh sandwich, bite and smile.
This sandwich can also be made pannini style if so desired.