Green bell pepper sliced into thin strips or rings
Preheat oven to 400 degrees F.
Cover a large baking sheet with foil or parchment paper.
Cut French bread loaf in half lengthwise and arrange halves on the prepared baking sheet. If desired, hollow out some of the centers of the bread to create a "well" for stuffing.
In a small bowl, whisk together the 3/4 cup of barbecue sauce and the mayonnaise. Spread sauce on evenly on both sides of the French bread. Save any leftover sauce for drizzling over the tops of the finished bread.
In another bowl, coat the chicken with the 2 tablespoons of barbecue sauce.
Sprinkle about ⅔ of the combined cheeses over the sauce, reserving the remaining cheese for topping.
Arrange chicken, then pineapple, onions, green peppers and bacon on top of the cheese.
Top with remaining cheese, pressing into the bread slightly.
Bake in the 400 degree oven for about 10-12 minutes or until cheese is melted and browned.
Cool for 5-10 minutes before cutting into strips and serving with any remaining sauce either drizzled over the top or served on the side.
I did hollow out the bread a bit, just not a ton because I do still like a thicker crust. I made a sauce using bottled barbecue sauce mixed with some mayo for creaminess and just brushed it all over the bread. *Sidenote, this makes an excellent dip for chicken nuggets!