Mustard Chicken on Pumpernickel

Ingredients:

4 slices Pumpernickel bread
1 c. shredded reduced fat cheddar cheese
2 Tbs. stone ground mustard
1 c. baby romaine lettuce
10 slices deli Rotisserie chicken

Mix the cheese and ground mustard in a small bowl together. On a large flat skillet heated on medium heat, Place the bread in a single layer. When the bread is toasted on one side, flip the bread over. Spread the cheese mixture on all four pieces evenly. When the cheese starts to melt slightly, Layer the chicken and lettuce on top of two slices. Take the other two and place on top of the lettuce. When the cheese is fully melted, remove from the heat. Let cool slightly before slicing and serving.