This recipe comes to us from chef Matt Louis, one of our Chef's Table partners.

1. Grill chicken breasts on both sides until cooked all the way through.

2. While chicken is cooking, lightly grill the peach wedges on an area of the grill where the heat is much lower. If grill grates are too wide, put the peaches on a piece of aluminum foil to prevent them from falling through. Lightly grill the ciabatta rolls after slicing in half.

3. When chicken is almost done cooking, barely melt the dill havarti on top of each piece.

4. Assemble the sandwich by spreading the sauce on both halves of ciabatta roll, then place a layer of arugula on the bottom half, stack with peaches, and add the chicken breast topped with cheese. Serve!