Slice the red bell pepper in half and seed it.

Place the pepper on a foil-lined baking sheet with the outside up.

Broil the pepper at 500 degrees for 8 minutes or until black and charred.

Remove the pepper from the oven and wrap it tightly in the foil.

Let the pepper steam for 10 minutes to soften the skin.

Remove the pepper from the foil and peel off the charred skin.

Slice the peeled pepper into strips.

Heat olive oil in a saute pan.

Add butter to the pan once the oil is heated.

Add garlic powder to the pan and stir.

Pound chicken breasts to about 1/2 inch thickness.

Rub the chicken breasts with salt and pepper.

Add the chicken to the saute pan once the butter is melted.

Cook the chicken for 5-7 minutes on each side or until the internal temperature reaches 165 degrees.

Place bread slices on a baking sheet.

Broil the bread until just crispy and light brown.

Flip the bread slices.

Place manchego cheese on half the bread slices.

Broil again until the cheese melts and the other side of the bread gets toasty.

Whisk together mayonnaise, garlic, lemon juice, coriander, salt, and pepper in a small bowl to make the aioli.

Spread garlic aioli on the non-cheesed bread slices.

Slice the cooked chicken.

Place the sliced chicken on the bread with the cheese.

Top with slices of roasted red pepper.

Cover with the other bread slice.