Here is one more way to make that rotisserie chicken count!
In a sauté pan over medium heat sauté mushrooms in extra virgin olive oil until browned. Remove mushrooms from pan and set aside. Repeat the process with the red onions. Heat chicken in the sauté pan, remove. Combine 1/4 of the chicken, mushrooms and onion in a bowl. Cover with bbq sauce and set aside. You will repeat this process for each sandwich.
Add enough melted butter to the bottom of the pan to completely cover the entire surface. Place 1slice of bread in the pan. Top the slice of bread with the chicken, bbq and veggie combination, add shredded cheese and 1/2 tsp dried Italian herbs. Cover all of this yummy goodness with a second slice of Italian bread. Brush the outside with melted butter.
Cover sandwich with aluminum foil and press firmly to weigh the sandwich down. You can use a covered brick or a sandwich weight to accomplish this process if you wish.
Once the bottom slice of bread becomes a golden toasty brown flip the sandwich. Repeat the weigh process and allow the bottom slice of bread to get toasted brown.
Remove your sandwich from the pan, allow it to rest for a minute or two. Slice and enjoy!