Place the roasted red peppers, mayo, salt, garlic and crushed red pepper flakes in a blender or food processor and blend until smooth.
Spread the roasted red pepper sauce over the toasted ciabatta bread and top with a slice of deli chicken. Top with a couple slices of California Avocado and tomato, then finish with a few sprigs of arugula (or alfalfa sprouts). Enjoy!
The recipe makes for more than a cup of the red pepper aioli, store any leftovers in an air tight container in the fridge. Use within 5 days.