Make the roasted red pepper pesto

• In a food processor, combine the roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano and 1/4 cup (60 ml) of olive oil.
• Blend until smooth, adding more olive oil if necessary.
• Season with salt to taste and set aside.

Caramelise the onions

• Heat 1/2 tbsp of olive oil in a skillet over medium-low heat.
• Add the thinly sliced red onions with a pinch of salt and sauté until softened, about 5 minutes.
• Sprinkle the brown sugar over the onions and continue cooking, stirring occasionally, until caramelised and golden brown, 15-20 minutes.
• Stir in the apple cider vinegar and cook for an additional 2-3 minutes.
• Set aside.

Cook the crispy chicken

• Pat the chicken thighs dry with paper towels.
• Season with dried basil, salt and pepper on both sides.
• Heat a skillet over medium-high heat.
• Place the chicken skin-side down and cook for 5-7 minutes until the skin is crispy and golden brown.
• Flip and continue to cook for 3-4 minutes until cooked through.
• Set aside.

Assemble and grill the sandwich

• Preheat the grill.
• Toast the sourdough slices until lightly crispy.
• Spread the roasted red pepper pesto on one side of each slice.
• Place the crispy chicken thighs on the toast, followed by slices of provolone cheese.
• Place under the grill just until the cheese has melted.
• Remove from the heat and top the chicken with the caramelised onions.
• Dress the rocket leaves with a drizzle of olive oil and a pinch of salt.
• Place the dressed rocket over the onions.
• Top with the remaining pesto-covered sourdough slice and enjoy.