Directions:

1. Balsamic Marinated Chicken Breast: In a mixing bowl, combine vinegar, garlic, salt, pepper and oil. Whisk until well blended for marinade. Add chicken. Toss until evenly coated. Refrigerate for 1 hour to marinate. Drain and discard excess marinade. Place chicken on sheet pan, sprinkle oregano and thyme over chicken. Preheat grill to medium high. Place chicken on grill for 4 to 5 minutes on each side.
2. Marinated Roasted Red Peppers: Brush red pepper with vinaigrette until well coated. Arrange in single layer on sheet pan. Marinate for 30 minutes. If excess liquid accumulates, drain and discard before cooking. Preheat oven to 475 degrees F. Place marinated, drained vegetables in single layer on lightly oiled sheet pan. Cook for 10 to 20 minutes.
3. Truffle Aioli: In a bowl, combine all ingredients until well blended.
4. For Service: Place broccoli raab and roasted red peppers on flat top grill and cook for 2 to 3 minutes on each side. Place 1 stem of broccoli on top of chicken, place roasted red peppers on top of broccoli, place 2 slices provolone cheese on top of peppers and allow to melt. Split pretzel roll in half, spread 1/2 tablespoon butter on heel of roll and 1/2 tablespoon butter on crown of roll. Place roll on flat top grill. Toast cut sides of rolls for 1 to 2 minutes. Place chicken breast with vegetables and melted cheese on heel of roll. Spread 1 Tablespoon truffle garlic aioli on crown of roll. Place crown of roll on top of sandwich to close.