Vegetarian Cuban Sandwich

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4 (8-inch) long pieces French bread, halved lengthwise

1 tablespoon Dijon mustard

1 teaspoon Chipotle nonfat sour cream

1 roasted red bell pepper, seeded and sliced

4 oyster mushrooms, marinated and cooked (Sauteed)

1 handful lightly sauteed spinach

2 teaspoons nicoise olives, pitted and thinly sliced

4 thin slices low-fat white cheddar cheese

1 dill pickle thinly sliced lengthwise into long, fat (broad) slices