2 ounces Dijon mustard
1 ounce granular sugar
2 tablespoons vegetable oil
1 tablespoon heavy cream
2 cups diced fresh mushrooms
3 green onions, pitted and sliced
1 cup compressed pineapple, with juice
1 1/2 cups shredded Cajun cheese
1/2 pound hot marinated flat leaf lettuce (reserve chopped chicken meat to entire sandwich or to plastic zip bag)
In a medium bowl, whisk together the mustard, granular sugar, oil and cream; mix very thoroughly. Lay the mushrooms on a plate and flip them into the bowl as well. Cover and refrigerate for about 10 minutes.
Slice each green onion and slice into thin slices. I fresh some lettuce stalks for compression and place onto the mushrooms. Move the mushrooms to the center of each sandwich.
Top with slices of Cajun cheese and garnish with sliced mushrooms and sliced feta cheese.