Preheat the oven to 450°F.

In a large skillet over medium-high heat, cook the bacon, flipping occasionally, until golden brown and crispy, about 10 minutes. Remove the bacon and let drain on paper towels. Pour off the grease from the pan and return it to the stove.

Cook the ground beef until mostly cooked through with very little pink, stirring frequently to break it into little pieces, 5-7 minutes. If necessary, drain off the grease and return the pan to the heat. Add salt and pepper to the cooked beef, then pour in the tomatoes with chiles and ½ cup of the BBQ sauce. Stir well.

Cook, stirring frequently, until the sauce has thickened and the beef has cooked all the way through, 3-5 minutes. Crumble and stir in the bacon.

Place the Italian bread halves cut side up on a baking sheet. Spoon 2 tablespoons of the remaining BBQ sauce over each bread half (using ¼ cup total). Top each bread half with half of the BBQ beef mixture, then spoon the last remaining ¼ cup of sauce over the meat mixture.

Sprinkle each with half of the shredded cheddar and bake for 10-15 minutes until the cheese is melted an