Place the French bread, cut side up, onto a large cookie sheet. Place in the oven for about 2 minutes under the broiler. Then rotate and broil another 2 minutes; just until tops of bread are slightly golden. Remove from oven and let cool.
Heat a large skillet over medium-high heat. Add the olive oil. Season the pieces of chicken with salt and pepper. Add the chicken into the skillet and cook for about 10-12 minutes, or until no longer pink in the center. Add the minced garlic and continue to stir and cook for another minute. Pour in the buffalo wing sauce. Stir to coat chicken. Reduce heat to low and let mixture simmer for 5 minutes. Turn off heat and remove skillet from burner.
Brush 2-3 Tablespoons of ranch dressing onto each piece of French bread. Then drizzle on 2-3 Tablespoons of buffalo wing sauce. Sprinkle the fontina cheese evenly over each piece of bread. Add the chicken, spooning out all of the sauce, and spread over the fontina cheese. Cover the chicken with the mozzarella cheese.
Place bread back in the oven, and broil on high for 5-6 minutes (*watch closely to prevent burning) Cook until the cheese is melted and bubbly. Remove bread from oven and drizzle with more buffalo wing sauce, then sprinkle with the chopped green onion and cilantro. Cut into slices and serve! ♥