Heat oven to 350°F. Spray large cookie sheet with cooking spray. Remove dough from can. Place dough loaf seam side down on cookie sheet. Cut 4 or 5 diagonal slashes (1/2-inch deep) with sharp knife on top of loaf. Bake 26 to 30 minutes or until golden brown. Cool 5 minutes. Cut loaf in half horizontally.
In small bowl, mix mustard, honey and pepper. Brush chicken with mustard mixture; set aside.
In another small bowl, mix mayonnaise, gingerroot and lime juice. Spread cut sides of baked French loaf with mayonnaise mixture. On bottom half of loaf, layer lettuce, bean sprouts, cucumber and bell pepper. Arrange chicken tenderloins on top, overlapping slightly. Place top half of loaf, mayonnaise side down, over chicken. To serve, cut loaf into 4 sandwiches.