Rub chicken with 1/2 tablespoon oil and season with salt, pepper, Italian seasoning, and garlic salt. Place on a sheet pan.
Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
Using two forks, shred chicken and mix together to spread seasoning. Place in a bowl and mix in pesto until chicken is well coated.
Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms, top with tomatoes, and then with shredded mozzarella cheese.
Add bun tops and brush with melted butter. Sprinkle Italian seasoning, garlic salt, and Parmesan over top of buns.
Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.