1 (12-oz) jar roasted red bell peppers packed in oil, drained and sliced
8 slices bacon, cooked
2 avocados, peeled, pit removed and mashed
Butterfly or pound chicken breasts to ½-inch thickness. Cut into four pieces. Heat olive oil in a large skillet over medium-high heat. When hot, add chicken and season with salt and pepper. Cook chicken 4-6 minutes per side until golden and cooked through. Reduce heat to low. Place sliced cheese over each breast and cover skillet. When cheese has melted remove chicken from pan.
Place the lettuce on the bottom half of each ciabatta roll. Spread about 2 Tablespoons Chipotle Aioli over the lettuce then layer the chicken, bell pepper, and bacon slices. Spread the mashed avocado over the bacon. Cover with ciabatta roll top. Serve immediately.