Place the chicken cutlets between sheets of plastic wrap and pound thin.

Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.

Drain and slice or dice the roasted red peppers.

Pre-heat the grill for medium-high direct heat.

In a small bowl, whisk together the mayonnaise and the pesto and set aside.

Grill the chicken until cooked through, about 3 - 5 minutes per side.

Place the provolone slices onto the chicken to melt just a little during the last minute or two.

Transfer the chicken to a plate and let rest about 3 minutes.

If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.

Spread the pesto mayo onto both sides of the sandwich buns or rolls.

On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.