In a food processor, combine mayonnaise, fresh basil and lemon zest. Pulse until smooth. Season with salt and pepper as desired.
Slice turkey breast horizontally, cutting it in two. Place one slice of turkey breast between two sheets of plastic wrap. Working from the center out, pound with the smooth side of a mallet until breast is about ¼ inch thick. Repeat with second slice.
Preheat a grilling pan on medium heat.
In a medium bowl, combine Italian seasoning and olive oil. Toss sliced turkey pieces in mixture until well coated and seasoned.
Place turkey onto preheated pan and grill until cooked through, reaching internal temperature of 165°F (approximately 5 minutes per side).
Place provolone slices onto turkey the last minute of grilling to melt cheese.
Cut ciabatta rolls in half lengthwise. Generously spread both halves with mayonnaise sauce.
Layer the following ingredients in a single layer: roasted red peppers, grilled turkey breast and melted provolone cheese, avocado and arugula. Add top half of roll.