Prepare the Chicken:

1. Slice each chicken breast horizontally to create 4 evenly-sized cutlets. Pound thicker areas if needed to ensure even thickness.

2. Generously season chicken cutlets with Italian seasoning, salt, and pepper.

3. Heat a large skillet over medium-high heat. Add avocado oil and swirl to coat the pan.

4. Once the oil is hot, sear chicken cutlets for 3-5 minutes per side until the internal temperature reaches 160°F (71°C).

5. Transfer chicken to a plate and set aside.

Toast the Ciabatta Rolls:

1. Place ciabatta rolls in the skillet, cut side down. Toast for 1-2 minutes until lightly golden.

2. Remove from the skillet and set aside.

Assemble the Sandwiches:

1. Spread 1 tablespoon mayonnaise on one half of each ciabatta roll.

2. Spread 1 ¼ tablespoons pesto on the other half of each roll.

3. Place one chicken cutlet on top of the mayonnaise-covered side.

4. Add 1 ½ ounces sliced mozzarella on top of each chicken cutlet.

5. Layer sliced Roma tomatoes over the mozzarella.

6. Place the pesto-covered ciabatta half on top.

Grill the Sandwiches:

1. Lightly brush avocado oil on the top of each sandwich.

2. Place sandwiches in the skillet, oiled side down, and cook for 2 minutes per side until the mozzarella melts and the sandwich is warmed through.

3. Serve immediately.