In a small bowl, combine mayonnaise and prepared pesto, mixing them until smooth and well incorporated.

Take your chosen bread and slice it in half horizontally. Spread a generous layer of the pesto-mayonnaise mixture on the bottom half.

Layer sliced cooked chicken evenly on top of the sauce, followed by adding slices of prosciutto.

Place roasted red peppers atop the prosciutto, then lay down slices of low-moisture mozzarella on top.

Add a handful of arugula, spinach, or basil leaves on top of the mozzarella. Season with a pinch of salt and pepper.

Wrap the entire sandwich in aluminum foil and toast in a preheated oven to 375°F (190°C) for about 5-7 minutes.

Once toasted, unwrap and slice the sandwich in half to serve.