Chicken, Roasted Pepper, and Pesto Sandwich

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Basil Pesto, recipe follows

8 slices toasted bread

Marinated Chicken Breast, recipe follows

4 jarred roasted peppers, sliced into strips

Basil Pesto:

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup freshly grated Pecorino cheese

Marinated Chicken Breasts:

1 to 2 tablespoons vinegar, like cider, balsamic or red wine

2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf

1 to 2 tablespoons mustard, whole grain or Dijon

1 to 2 teaspoon garlic or onion powder, optional

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast, each about 6 ounces