In small bowl, mix honey and mustard; set aside.
Heat 8-inch nonstick skillet over medium heat. Add mushrooms, onion, both bell peppers and vinegar; cook, stirring occasionally, until peppers are crisp-tender.
Spread cream cheese spread on cut side of top half of bread. Spread mustard mixture on cut side of bottom half of bread.
Arrange half of turkey on bottom half of bread. Top with vegetable mixture and top half of bread. Cut loaf into 6 sandwiches. Wrap each sandwich securely with foil; take with you for an on-the-go dinner.