4 "end" slices of bread
2 Tbs. Dijon mustard
1/2 c. Sargento reduced fat shredded cheese
8-12 slices Hillshire Farm thin sliced Rotisserie Chicken
Heat a grill pan to medium heat. Spread the mustard on what would be the "outer" side of the bread (see picture below). Place two slices of bread, mustard side up on the heated grill pan. Spread 1/4 c. shredded cheese on each slice. Top with the deli chicken slices and then the top slice of bread, mustard side down. Place a heavy pan or weight on top of the sandwiches and let cook for 1-2 minutes until the bottom side is golden brown. Flip over and grill the other side for the same amount of time. Remove from the pan and let cool slightly before cutting (so the cheese stays in tact and doesn't ooze out all over).
This recipe is a great way to use the end pieces of bread that most people usually end up throwing away. After stuffing it with good ingredients and grilling it so that the outside is nice and crunchy, you would have never known it was the discard pieces!
(* 7 WW points using taystee white bread. If you use rye it will be 8 points per sandwich.)