This recipe was the result of a throw-together meal for some unexpected guests.  It is a rare example of this genre because it somehow came together in its final form on the first try - I've never tinkered with it since its debut.

Ingredients:

1 loaf of french bread (at least 2 inches wide - preferably 3 inches)
3 chicken breasts halves
1/2 cup of barbeque sauce
1/2 cup of mayonnaise
button mushrooms
1 onion
grated parmesan cheese
sesame seeds
salt and pepper
butter

Cook the chicken breasts some way.  I prefer to grill them, but broiling or roasting might do fine.  Let the meat rest for 5-10 minutes before cutting into bite-sized cubes.

Slice the onions very thinly and sauté in some butter.  Quarter the mushrooms and add them to the onions.  Sauté the whole thing until it looks sandwich-worthy.

Slice the bread length-wise, trying to keep the halves the same size.  Hollow out each half like a dugout canoe leaving the crust (and about 1/4 - 1/2 inch of innards) intact all the way around.  Butter the inside of the bread and top it with a grind or two of black pepper and broil on a cookie sheet until it just starts to toast.  We are going to be broiling this bread again, so don't blacken the edges just yet.

Add the mayo, barbeque sauce and chicken to the onion/mushroom mixture and mix and heat thoroughly.  Add salt and pepper to taste (should not require much salt with so many fine commercial sauce products in it).  Pre-slice the french bread perpendicular to the loaf into about 3 inch slices.  Don't slice all the way through, but just perforate it to make it easier to pull into individual servings once it is filled and hot.  Fill the canoe with the stuff in the pan - don't venture too high above the rim of the bread as it will be unwieldy enough once you slice it up.  Top with sesame seeds and then top that with a generous portion of grated parmesan.  Broil again until the cheese start to melt.  Finish slicing through and munch!

Feel free to substitute some sort of creamy salad dressing for 1/2 of the mayo if you're entering this in some salad dressing company's recipe contest.  http://www.naturallyfresh.com/Gourmet_Contest/Contest_Winner.html