Cut the ciabatta bread in half horizontally.

Heat canola oil in a large skillet over medium-high heat.

Sprinkle chicken cutlets with kosher salt and black pepper.

Saute chicken for 3 minutes on each side or until cooked through.

Let the chicken stand for 10 minutes to rest.

Slice the cooked chicken into thin pieces.

Combine basil, garlic, toasted pine nuts, olive oil, water, black pepper, and kosher salt in a mini food processor.

Pulse until the pesto is finely chopped.

Cut the roasted red bell pepper into quarters, discarding seeds and membranes.

Arrange the pepper quarters on the bottom half of the bread.

Top with provolone cheese slices and sliced chicken.

Spread the basil pesto mixture on the cut side of the top half of the bread.

Place the top half of the bread on the sandwich.

Cut the sandwich crosswise into 4 equal portions.

Press the panini in a panini press or grill pan until golden brown and cheese is melted.