METHOD

FOR THE CHEESE CLOUDS

1. In a food processor, add the Goat Cheese and heavy cream.
    
2. Pulse until smooth, scraping down the sides as necessary.
    

ASSEMBLY

1. Preheat grill to medium-high heat.
    
2. Sprinkle both sides of the chicken thighs generously with salt, pepper, Herbes de Provence, and oil.
    
3. Grill chicken thighs on medium-high for 10 to 12 minutes, turning and flipping occasionally, until the internal temperature of the thickest part reaches 165 degrees F.
    
4. Spread 1 tbsp. of the sun-dried tomato spread on the bottom half of each roll, then spread 1 tbsp. of the pesto on the top half of each roll.
    
5. Delicately spoon the Goat Cheese Clouds below and on top of the chicken on each of the roll bottoms. Cover with the roll tops and slice each sandwich to serve.