Pound the chicken breasts to an even 1/2 inch thickness using a meat mallet or the bottom of a heavy skillet.

Rub the chicken with olive oil, oregano, salt, and pepper.

Grill the chicken over medium heat for 4 to 5 minutes per side. The chicken is done when it is no longer pink in the center and reaches 165 degrees F.

During the last minute of cooking, place a slice of provolone on each chicken breast. Cover the grill briefly to help the cheese melt.

While the chicken cooks, drain your coleslaw in a small strainer to remove any extra liquid.

Toast the cut sides of your ciabatta rolls on the grill until they are golden brown.

In a small bowl, whisk together the mayonnaise and honey mustard. Spread this sauce on the toasted rolls.

Assemble the sandwiches by placing the cheesy chicken on the bottom bun, followed by the turkey bacon, tomato, avocado, and the drained coleslaw.

Top with the second half of the roll and serve while warm.