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Forget every boring chicken sandwich you've had before. These subs take things in a completely different direction with that creamy, tangy white BBQ sauce that'll make your taste buds do a double take. The first time I made these, my husband stopped mid bite, gave me that wide eyed look, and said, "What IS this sauce?" Now they're requested at least twice a month in our house.
Last summer, I brought these to a neighborhood potluck. My next door neighbor Tom, who normally just picks at food, devoured his in record time and then hovered around the platter until his wife shot him "the look." Later she texted asking for the recipe, saying he wouldn't stop talking about "that white sauce sandwich thing." That's when I knew this recipe needed to be in permanent rotation.
Magic Ingredients
- White Vinegar: Provides that essential tang that cuts through the richness—don't substitute other vinegars as they'll change the color and flavor profile completely
- Fresh Cracked White Pepper: Has a different flavor than black pepper—more complex and less sharp—but if you can't find it, fresh cracked black works in a pinch
- Creole Mustard: Brings depth and subtle spice that regular mustard can't match—look for Zatarain's if your store carries it
- Horseradish: Adds that subtle heat and distinctive sharpness that makes people wonder what your secret ingredient is—fresh grated is amazing, but jarred works fine
- Chicken Tenders: Cook quickly and stay juicy—if your store doesn't have tenders, just slice chicken breasts into strips before cooking
Years ago, I had white BBQ sauce at a roadside joint in Alabama and couldn't believe I'd lived my whole life without knowing about it. Traditional in northern Alabama, it's mayonnaise based instead of tomato based. My attempts to recreate it at home started with a basic recipe from an old cookbook, but this version has evolved through years of tweaking.
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Step-by-Step Instructions
- Sauce Creation
- Mix all the sauce ingredients in a bowl until completely combined. This isn't just about stirring—you want to whisk it until everything is perfectly incorporated with no streaks. The sauce should rest at least 15 minutes before using, but making it a day ahead is even better. The flavors meld and develop overnight in a way that transforms it from good to "what is IN this?!"
- Chicken Preparation
- Heat oil in a pan until it shimmers but doesn't smoke. Season chicken tenders generously with salt and pepper before adding them to the hot pan. Don't crowd the pan—cook in batches if needed to ensure proper browning. The browning creates flavor compounds that elevate the entire sandwich. Cook about 3 4 minutes per side until golden and just cooked through.
- Shallot Softening
- Add sliced shallots to the pan when the chicken is halfway done. The residual heat and chicken juices infuse the shallots with savory goodness while softening their sharp bite. They should become translucent and slightly caramelized rather than browned or crispy. This step adds amazing depth to the sandwich that most recipes miss.
- Mixing Magic
- Once the chicken has cooled enough to handle, chop it into bite sized pieces rather than shredding. This creates better texture in the final sandwich. In a bowl, combine the chicken, cooked shallots, cheese, and white BBQ sauce. The warm chicken slightly melts the cheese, creating that perfect binding consistency that holds everything together.
- Bread Construction
- Cut French bread subs so they open like a book but remain connected on one side. This creates a pocket that holds all the filling without it sliding out the back when you take a bite. For extra credit, you can lightly toast the inside of the bread before filling for structural integrity against the sauce.
- Filling Distribution
- Spread the chicken mixture evenly along the bread, making sure to get right to the edges. Nobody wants that disappointing bite of just bread! Add a sprinkle of extra cheese on top—this creates that perfect melty crown when broiled and adds another layer of flavor.
- Final Transformation
- Broil just until the cheese melts and starts to bubble and brown in spots—usually 2 3 minutes, but don't walk away! The difference between perfectly melted and burnt is seconds. The bread should crisp slightly around the edges while the inside stays soft. A final drizzle of white BBQ sauce right before serving adds another layer of flavor and beautiful presentation.
My first attempt at white BBQ sauce was a disaster—way too much vinegar had everyone puckering. After much experimentation and subjecting my family to many variations, this version hits the perfect balance. My teenage son started inviting friends over on "sandwich night" without telling me, which means I now automatically double the recipe. When teenagers voluntarily eat something that isn't pizza, you know you've got a winner.
Serving Suggestions
These hearty subs need simple accompaniments that won't compete with their big flavors. A handful of kettle chips adds perfect crunch contrast, while a simple slaw just cabbage, vinegar, and a touch of sugar provides fresh, crisp counterpoint. For gatherings, I slice the subs into smaller portions and arrange them on a platter with extra sauce for dipping. Cold beer or crisp lemonade cuts through the richness beautifully.
Creative Swaps
This versatile sauce works wonderfully with other proteins too. Try it with grilled chicken for a smoky flavor dimension, or use rotisserie chicken when you're short on time. Leftover turkey makes an incredible post holiday version that'll make you forget about all those boring turkey sandwiches. Vegetarians can enjoy roasted cauliflower "steaks" or grilled portobello mushrooms with the same sauce for a hearty meatless option.
Storing Tips
The sauce keeps beautifully for up to a week in an airtight container in the refrigerator—if it lasts that long! For meal prep, make a double batch of sauce and cook extra chicken on Sunday, then assemble sandwiches throughout the week. The fully assembled subs before broiling can be wrapped tightly in foil and refrigerated for about 24 hours, making them perfect for tailgates or picnics when broiled just before leaving.
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I created this recipe one summer when I couldn't face turning on the oven, but still wanted something more exciting than plain grilled chicken. What started as a simple sandwich experiment has become one of our household favorites. My daughter, who normally picks anything "green" out of her food, doesn't even notice the shallots in this mixture—a culinary miracle in itself. There's something deeply satisfying about creating a meal that everyone eagerly anticipates, and these subs hit that sweet spot between special enough for company and easy enough for a weeknight.
Frequently Asked Questions
- → What exactly is white BBQ sauce?
- White BBQ sauce is an Alabama specialty with a mayonnaise base instead of tomato. It's tangy, creamy, and peppery with horseradish and vinegar giving it a distinctive flavor that works wonderfully with chicken. It was originally created at Big Bob Gibson's Bar-B-Q in Decatur, Alabama in the 1920s.
- → Can I use rotisserie chicken instead of cooking chicken tenders?
- Absolutely! Using shredded rotisserie chicken is a great time-saver. You'll need about 2-3 cups of shredded chicken. Just cook the shallots separately and then mix everything together. It's a perfect shortcut for an even quicker meal.
- → What can I substitute for Creole mustard?
- If you can't find Creole mustard, whole grain mustard or Dijon mustard make good substitutes. Creole mustard has a slightly spicy, coarse texture, so whole grain gives you the closest match in both flavor and texture.
- → What sides go well with these sandwiches?
- These subs pair perfectly with classic sandwich sides like potato chips, coleslaw, potato salad, or a simple green salad. For a hot side, try sweet potato fries or regular french fries with some of the white BBQ sauce for dipping.
- → Can I make the white BBQ sauce ahead of time?
- The white BBQ sauce actually improves with time as the flavors meld! You can make it up to 5 days ahead and store it in an airtight container in the refrigerator. It's also great as a dip, dressing, or sauce for other dishes throughout the week.