Preheat your grill pan or skillet over medium heat. In a mixing bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. Set aside.
Season the chicken breast with salt and pepper. Place it on the preheated grill pan and cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from heat and let it rest for 5 minutes before slicing.
On a baking tray, toss the diced pumpkin and asparagus with a drizzle of olive oil, salt, and pepper. Roast in the oven at 200°C (400°F) for about 15 minutes, or until tender and slightly caramelized.
Slice the whole wheat sandwich rolls in half. Start by placing a layer of roasted pumpkin on the bottom half, followed by sliced chicken and asparagus. Drizzle generously with the tahini lemon sauce.
Place the top half of the roll on the sandwich and serve it warm with a side salad and a lemon wedge. Enjoy your creation!
