Instructions

• Make the roasted red pepper sauce: place 7 oz roasted, drained red bell pepper strips, 1/2 cup mayo, 1/2 tsp salt, 1 tsp minced garlic, and a pinch of crushed red pepper flakes in a blender or food processor. Blend until smooth, stopping once or twice to scrape down the sides if needed. Transfer the sauce to a bowl.
• Prepare the ciabatta: if not already done, cut the 6 thick ciabatta slices on the diagonal and toast them until golden and crisp. Place the toasted slices on a work surface for assembly.
• Prepare the toppings: arrange the 6 roasted deli chicken breast thick slices on a plate. Slice the 2 California avocados and set the slices aside. Cut the 1 large slicing tomato into 6 slices, then halve each slice and set the tomato halves aside. Have the 1 cup arugula ready to divide.
• Spread sauce: spread the red pepper sauce evenly over the top of each toasted ciabatta slice.
• Add chicken: place one slice of roasted deli chicken breast on top of the sauce on each ciabatta slice.
• Add avocado and tomato: divide the avocado slices evenly among the 6 ciabatta slices and arrange them on top of the chicken. Divide the tomato halves evenly among the 6 slices and place them on top of the avocado.
• Finish with arugula and serve: divide the 1 cup arugula among the 6 assembled ciabatta slices, placing the arugula on top of each sandwich. Serve immediately.