If using pre-cooked chicken, place shredded or thinly sliced chicken in a medium skillet over medium-low heat with 1 tsp olive oil. Warm 3–4 minutes, stirring occasionally, until heated through. Season lightly with a pinch of the salt and pepper.

Assemble rolls

Slice ciabatta rolls in half horizontally. Spread 1 tablespoon softened butter on each cut face of the top halves (or bottoms if you prefer). Heat a separate skillet or griddle over medium heat and toast the buttered faces, buttered-side down, 1–2 minutes until golden and crisp. Remove and keep warm.

Melt cheese on chicken (optional)

Return warmed chicken to the skillet, distribute evenly, then place provolone slices over the chicken. Cover the skillet with a lid for 1–2 minutes to allow the provolone to melt slightly over the chicken.

Assemble sandwich

Place the cheese-topped chicken onto the bottom halves of the toasted rolls. Add optional red onion slices, roasted red peppers, and arugula. Spoon the sauce over the top or spread sauce on the top roll, then close the sandwich and press gently. Cut in half if desired and serve immediately.

For the sauce / spread

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, salt, and black pepper until smooth and well combined. Taste and adjust salt, pepper, or lemon juice as needed. Refrigerate until ready to use.

For quick seasoning & assembly (optional add-ins)

If using red onion, soak slices in cold water for 5 minutes to soften bite and reduce sharpness, then drain. Toss arugula with a light pinch of salt and pepper if desired. Layer these add-ins on top of the melted provolone before finishing the sandwich.