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Heat the olive oil in a skillet with a tight-fitting lid over medium heat. Season the chicken with salt and pepper and add the chicken to the skillet. Cook for 5-7 minutes on one side until it is browned. Flip the chicken, add the water, and cover with the lid. Cook for 8-10 minutes until no longer pink and the internal temperature reaches 165 F using an instant-read thermometer. Set the chicken aside to rest and discard the liquid in the pan. Once cooled, chop or shred the chicken.
In a large bowl, combine the pesto, mayo, salt and pepper to taste, and the chopped roasted red peppers. Stir until combined, then add the chicken and stir until everything is evenly coated.
Store ingredients separately in the fridge in airtight containers until ready to serve. Or, assemble the sandwiches by placing a slice of cheese on the bottom of the sandwich, top with ⅓ of the pesto chicken salad, ⅓ cup of arugula, and the top slice of bread. Wrap it up and repeat two more times. Store the whole sandwich in parchment paper, beeswax wrap, plastic wrap, or aluminum foil. These hold up best if you assemble them right before eating but they'll keep for a couple of hours wrapped this way if you're packing them to take with you. These can be eaten cold, at room temperature, or reheated in a low oven for a few minutes.