Roast red pepper.
Preheat oven to 375°F (190°C). Cut the red pepper into chunks, discard the core, and spread in one even layer across a baking tray. Drizzle with olive oil and salt. Pop in oven to roast for 30 minutes, or until the red peppers have softened.
Toast pine nuts.
While the red pepper is roasting, spread pine nuts on another baking tray and drizzle with olive oil and salt. Pop in same oven and toast for 5-10 minutes, or until pine nuts are golden brown.
Make pesto in food processor.
When the pine nuts are toasted, add 1 tbsp. of them in a food processor with fresh basil, garlic, and grated parmesan. Blend for 30 seconds. While the mixture is blending, drizzle olive oil slowly through the top of the food processor. Blend until desired consistency. If mixture if too thick, thin down with a little more olive oil. Salt and pepper to taste.
Fill a pot with water and bring to boil. Generously salt the water and turn down to low heat, bringing back to a slow simmer. Gently drop the chicken into the pot and poach for 10-15 minutes until cooked through. Cook time will vary depending on the size of your meat. Remove from pot and place on a paper towel. Blot to get excess water out. Cut the chicken into small ½” cubes.
Make red pepper aoili.
When the pepper is done roasting, transfer to a food processor and add mayonnaise, the leftover 1 tbsp. of the roasted pine nuts, and garlic. Blend until desired consistency. If spread is too thick, drizzle some olive oil to thin down. Salt and pepper to taste.
Toast ciabatta and provolone.
In the same oven, toast the ciabatta with the provolone cheese. Cut the ciabatta loaves in half. For an added step, which is completely option, make a quick garlic aoili with 2 tsp. minced garlic and ¼ cup mayonnaise. Spread across the inside part of the ciabatta. Lay 1 slice of the provolone cheese on 1 part of each ciabatta loaf. Pop on a baking tray in the oven and toast until the cheese has melted. Remove from oven.
Mix chicken and pesto.
In a mixing bowl, add poached chicken and pesto and mixed. Toss around until the pesto and chicken are well incorporated.
Assemble sandwiches by laying the slice of ciabatta with the melted cheese down first. Add a couple spoonfuls of the chicken pesto onto the slice of bread. With the other slice, take the roasted red pepper spread and slather generously. Lay this on top of the chicken pesto. Congrats! You just made chicken pesto sandwiches.