For dough, mix water, yeast, honey or sugar and cornmeal and let sit for 5 minutes.
Stir in 3 ½ cups flour, salt and olive oil and mix (on low speed with a dough hook if using a stand-up mixer) until dough comes together.
Add remaining ½ cup flour if dough is sticky and clings to the side of the bowl.
Continue kneading on low speed in mixer or by turning out and kneading by hand on a lightly floured surface until elastic.
Place dough in a lightly oiled bowl, cover and let sit in a draught-free place for an hour.
Once rested and doubled in size, turn dough out onto a lightly floured surface and roll out into a sheet, just over ½-inch thick and 18 by 9 inches in size.
Arrange bacon slices lengthwise across dough, sprinkle shredded chicken over and top with grated cheese and sundried tomato.
Roll dough up by the short end and place in a greased 9-x-5-inch loaf pan. Cover dough with a tea towel and let rest 30 minutes.
Preheat oven to 375 F. Bake Club Sandwich Roll for 20 minutes at 375 F, then reduce oven temperature to 350 F and bake another 25 minutes.
Let Roll cool for 15 minutes, then turn out of pan to cool 30 minutes.
Slice and serve immediately, or chill and serve cold.