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Preheat the oven to 350˚F.
Cut the french bread in half horizontally. Spread half of the Challenge spreadable butter on each side of the loaf to coat. Sprinkle the garlic salt and Italian seasonings evenly over the butter.
Bake for 8-10 minutes until the butter is melted . Then broil for 1 minute to get the edges golden brown and crispy.
To make the salad, cut the bottom 1-2 inches off the romaine to remove the core. Then chop the lettuce into small bite sized pieces and place in a large bowl.
Toss the lettuce with the salad dressing until evenly coated. Stir in the chicken and parmesan cheese.
Use tongs to place the salad mixture evenly down the length of the bottom piece of garlic bread. Place the top on and cut into 4-6 sandwiches for lunch or dinner, or 8-12 sandwiches for an appetizer or finger food. Serve immediately.