Slice each chicken breast in half lengthwise to create 6 thin chicken cutlets.
Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning.
In a large skillet, heat 1 tablespoon of vegetbale oil over medium-high heat. Cook the chicken on both sides for about 5 minutes or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan.
Assemble the sandwiches by slicing the ciabatta rolls in half. Spread about 1 tablespoon of mayonnaise on one halves of the rolls. Spread about 1 ¼ tablespoons of pesto sauce on the other halves of the rolls.
Divide the chicken up and place on top of the mayonnaise side of the rolls. Add a slice of cheese on top of the chicken, followed by sliced tomatoes and lettuce.
Place the pesto side of the rolls on top of the chicken side. Lightly brush the tops of roll with the remaining vegetable oil.
Using a grill pan or the same skillet you cooked the chicken in, cook each sandwich for 2 minutes on each side or until the cheese has melted.