Preheat oven to 450°F.

In a medium bowl, combine self-rising flour, Greek yogurt, and salt.

Use 1/2 tablespoon butter to coat the bottom of a large cooking sheet or stoneware bar pan. Using a rolling pin, flatten down the dough in the buttered pan, spreading the dough to the edges of the pan. (Dough will be thin.) Sprinkle with flour when the dough is too sticky.

Bake 12-15 minutes, or until the bread is fully cooked and slightly browned.

Meanwhile, in a large skillet, melt remaining 1/2 tablespoon butter. Sprinkle chicken with salt and pepper and cook chicken in the buttered pan. Once cooked, transfer to a cutting board and cut into strips.

Cook bacon according to the directions on the package. Pat with paper towel. Crumble bacon.

In a medium bowl, mix the oil, red wine vinegar, Italian seasoning, and Dijon mustard. Toss lettuce or spinach in with the vinaigrette.

Once dough is fully cooked, remove from the oven. If you are using a pan that you can cut on (like stoneware), you can keep the bread in the pan. If you aren't, carefully transfer the bread to a large cutting board.

Cut the bread into 12 equal rectangles. On six of the rectangles evenly distribute the lettuce with vinaigrette, sliced chicken, tomato slices, sliced avocado, sliced hard-boiled eggs, blue cheese, and crumbled bacon.

Top 6 rectangles with ingredients on them with the other 6 rectangles, creating six delicious sandwiches.