Mix the chicken, arugula, cheese, honey, mustard and lemon zest in a medium bowl until smooth. Sprinkle with salt and pepper.
Divide the mixture in half and spread over the breads, leaving a 1/2-inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into eight 1 1/2-inch-thick pieces using a serrated knife and serve.