Coat the chicken strips with olive oil, then cook them ideally in a skillet to mark the chicken.
Season with salt, pepper, and set aside to keep warm.
In a small bowl, mix the mayonnaise and sun-dried tomato. Place the prosciutto slice between two paper towels on a plate and cook in the microwave for one minute, until the slice is crispy.
Preheat the oven grill. Pass the bread under the grill for a few minutes to make it crispy.
Spread the mayonnaise inside the bread. Top with chicken, tomato slices, dried prosciutto, and mini-arugula.
Enjoy immediately, accompanied by your choice of raw vegetables.