1 10 ounce package 12 inch Italian bread shell (thin crust Boboli)
Nonstick cooking spray
1 1/2 (6 ounce) cups shredded Colby-Jack cheese
1 cup cooked shredded chicken
2 tablespoons barbecue sauce
6 slices packaged ready to serve cooked bacon
1 1/2 cups shredded lettuce
2 tablespoons finely chopped sweet onion
1 tablespoon ranch salad dressing
1 medium tomato, sliced
Preheat oven to 450 degrees.
Place bread shell on baking sheet, bottom side up; spray with nonstick cooking spray.
Using a pizza cutter, cut bread shell in half.
Sprinkle cheese over both halves of bread.
In a small bowl, stir together chicken and barbecue sauce.
Top one bread shell half with chicken mixture and bacon slices.
Bake for 7 to 9 minutes or until cheese is melted and bacon is crisp.
Cool on baking sheet for 2 minutes.
Meanwhile, in a medium bowl, stir together lettuce, onion, and ranch salad dressing.
Spoon lettuce mixture on top of chicken and bacon topped bread shell half; top with tomato slices.
Invert remaining bread shell half over toppings.
To serve, cut into quarters to make four wedges.
Makes 4 sandwiches.
Mixing Bowl magazine 2010