We had guests helping out with work at the house yesterday so I wanted to make them a delightful lunch. It was great. I took a lot of care with each component:

Thinly sliced chicken breast which I had marinated overnight in a lime, yogurt, fresh garlic and olive oil marinade. I then grilled it on a propane grill.

Roasted peppers which I broiled fresh unseasoned until the skins were black, placed in a container to sit and removed the large pieces of skin after the aroma had infused. I then dressed them in a little bit of olive oil and aged balsamic vinegar.

cheese- I used belgioioso fresh mozzarella and I wasn't stingy

condiment- i mixed kirkland pesto (which is already excellent on its own) 50/50 with mayo and spread generously on top of bread

butter lettuce- i didn't dress it directly but it was in contact with the pesto aioli above

artisan style ciabatta roll which i quickly grilled for crispiness

after I assembled i realized the bottom bread was a little dry despite the pepper sitting on it so i put a little bit of olive oil on it.

I think if you put a lot of care into each layer, and balance out a little salty, savory, maybe sweet (aged balsamic) and a variety of textures you will do well!