1. In a food processor, buzz garlic until finely chopped, stopping and scraping down sides occasionally.
2. Add pistachios to food processor, and grind fine, stopping and scraping down sides as needed.
3. Add arugula and salt to food processor, and grind finely.
4. With food processor motor running, slowly pour in Olio Taibi Biancolilla Extra Virgin Olive Oil until incorporated and smooth.
5. Add pecorino to food processor and pulse a couple times until incorporated.
6. You can make the pesto a few days ahead, put into a narrow container and cover with a light film of Olio Taibi Biancolilla Extra Virgin Olive Oil to prevent discoloration.

To Prepare Chicken

1. Combine mayonnaise and 1/4 cup pesto in a bowl.
2. Season chicken with salt and pepper.
3. Cover chicken in mayonnaise/pesto mixture- either in a shallow bowl or in a resealable plastic bag.
4. You can do this 1 hour or 24 hours in advance of cooking. Store in the refrigerator until ready to cook.

To finish sandwiches on the stovetop

1. Heat a 12" cast iron skillet over medium-high heat.
2. Add chicken to pan, turning regularly and swirling in pan for about 10-15 minutes, until chicken is cooked through.
3. Meanwhile, heat a stainless steel skillet over medium-high heat with 1 TBS of Olio Taibi Biancolilla Extra Virgin Olive Oil (only until oil is shimmering, do not allow oil to smoke), add peppers, a pinch of salt and freshly ground pepper, and sauté until peppers are soft and tender, and 10-15 minutes.
4. Transfer chicken to a board and slice thinly.
5. Spread pesto onto both sides of all 4 of the sliced ciabatta rolls, divide evenly and pile in chicken, top with peppers, drizzle a little more Olio Taibi Biancolilla Extra Virgin Olive Oil onto each sandwich, and enjoy!

To finish on a charcoal grill or open fire

1. Make 2 foil packets for the peppers (divide evenly):
   
   1. Using two rectangular sheets atop one another of heavy duty foil for each packet, make a foil pack for the peppers.
   
   2. Season peppers with salt and fresh ground black pepper.
   
   3. Drizzle each pack with 1/2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
   
   4. Close packs, crimping foil together.
2. Get your grill or fire pit at a medium heat level, place foil packets either directly on coals or on grates. Let cook for about 15-20 minutes. Check halfway through to be sure the aren't burning. if cooking too fast, open top of packets a little to let off steam, and place on grates.
3. Place chicken on grates and cook for about 15 minutes, turning occasionally until chicken is cooked through.
4. Transfer chicken to a board and slice thinly.
5. Spread pesto onto both sides of all 4 of the sliced ciabatta rolls, divide evenly and pile in chicken, top with peppers, drizzle a little more Olio Taibi Biancolilla Extra Virgin Olive Oil onto each sandwich, and enjoy!