Add basil, pine nuts, parmesan, and garlic to a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Add lemon juice, salt, and pepper, then pulse to combine. Taste and adjust if needed.

In a small bowl, mix together mayo, grated garlic, lemon juice, salt, and pepper until smooth.

Slice and lightly toast the ciabatta if desired.

4.Spread the lemon garlic aioli on the bottom half of the bread. Layer on the chicken, followed by fresh mozzarella and tomato slices. Add arugula, then spread a generous layer of pesto on the top half of the bread.

Drizzle lightly with balsamic glaze if using, close the sandwich, and gently press. Slice in half and serve.