Instructions

• If your ciabatta is not already prepared, cut to make 6 thick diagonal slices and toast the 6 slices until golden; set aside.
• Make the red pepper mayonnaise: in a blender or food processor combine 7 oz. roasted red bell pepper strips (drained), 1/2 cup mayo, 1/2 tsp salt, 1 tsp minced garlic and a pinch of crushed red pepper flakes. Blend until smooth, scraping down the sides as needed. Transfer the sauce to a bowl or spreader.
• Prepare the tomato: cut the 1 large slicing tomato into 6 slices, then halve each slice (yielding 12 halves); set aside.
• Prepare the avocados: slice the 2 California avocados and set the slices aside.
• Assemble the sandwiches: place the 6 toasted ciabatta slices on a work surface. Spread an even layer of the red pepper mayonnaise on each slice. Top each slice with one thick slice of roasted deli chicken breast.
• Finish each sandwich by dividing the avocado slices evenly among the 6 sandwiches, placing two tomato halves on each, and topping with the arugula (divide the 1 cup of arugula among the sandwiches).
• Serve immediately.