Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Roughly chop the peppers. Halve the bread. Peel 2 cloves of garlic. Keeping one clove whole, roughly chop the remaining clove.

Step 2

2 Roast & finish the broccoli Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Reserving the sheet pan, transfer to a large bowl. Stir in the chopped peppers. Cover with foil to keep warm.

Step 3

3 Cook the chicken Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, thinly slice crosswise and transfer to a large bowl.*An instant-read thermometer should register 165°F.

Step 4

4 Toast the bread Place the halved bread, cut side up, on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the cheese. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, carefully rub the top half with the peeled garlic clove; discard the clove. Carefully transfer both halves to a cutting board.

Step 5

5 Make the sauce In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 6

6 Finish & serve your dish To the bowl of sliced chicken, add the pesto. Season with salt and pepper; stir to thoroughly coat. Assemble the sandwiches using the toasted bread and pesto chicken. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the finished broccoli and sauce on the side. Enjoy!