Wrap bricks in aluminum foil; set aside.

Preheat grill to medium-high heat.

Butterfly the chicken breasts to create 4 thin chicken breasts. Brush chicken breasts with olive oil and then sprinkle with spices (oregano, basil, salt and pepper).

Place the chicken breasts on the grill and top with foil-covered bricks. (If you place the 4 chicken breasts near each other, then 3 bricks should be plenty.) Grill for 6 minutes, flip (replacing the brick after flipping) and grill for 6-7 more minutes or until chicken is fully cooked.

Meanwhile, slice the loaf of French bread into 4 sections. Split each section in half. Spread the pesto evenly on the 4 bottom halves of bread. Set aside.

Once the chicken is fully cooked, remove it from the grill and slice into strips. Place chicken breasts onto the pesto-rubbed pieces of French bread. Top each sandwich with a slice of provolone cheese, several strips of roasted red peppers and a slice of tomato. Place top piece of bread on sandwiches.

(Optional) While the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes. Serve sandwiches hot.