Slice chicken from bone; set aside.
Split bread loaf horizontally; cut each half crosswise into 4 pieces. Place, cut side up, on a baking sheet.
Broil bread 5 inches from heat (with electric oven door partially open) until lightly browned. Remove from oven.
Spread 4 bread pieces with mayonnaise. Top each with desired amount of chicken slices and 3 cheese slices. (Reserve any extra chicken for another use.) Top with lettuce and tomato.
Spread remaining bread pieces with honey mustard. Place on top of sandwiches. To carry in lunchbox, wrap in aluminum foil sandwich wrapper sheets.
NOTE: For hot sandwiches, top 4 bread pieces with chicken and cheese, and broil 2 to 3 minutes or until cheese melts. Proceed as directed above; serve immediately.