Prepare the Dough:

In a large bowl, combine flour, semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth and elastic.

Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Rolls:

Punch down the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball.

Roll each ball into a circle and fold it in half to form a semi-circle. Place the dough on a baking tray lined with parchment paper. Repeat for all dough pieces.

Allow the dough to rise again for about 30 minutes or until doubled in size.

Cook the Rolls:

Heat a heavy-bottomed skillet over medium heat. Cook each roll for a few minutes on each side until golden brown and crispy. Let the rolls cool on a wire rack.

Prepare the Chicken Pesto:

In a large bowl, mix chicken thighs with salt, cayenne powder, garlic powder, onion powder, and cumin powder.

Heat olive oil in a skillet over medium heat. Cook the chicken pieces for 4-5 minutes, until golden brown and cooked through.

Add Pesto and Vegetables:

Add butter, green pesto, grilled red bell pepper, and red onion to the skillet. Stir and cook for 3-4 minutes until everything is well combined and heated.

Melt the Cheese:

Remove the skillet from heat and top the chicken with cheese slices. Cover with a lid for a couple of minutes to melt the cheese.

Assemble the Pan Breads:

Cut open each bread roll and stuff it with the chicken pesto mixture. Top with additional green pesto and drizzle with truffle mayonnaise for extra flavor.