White BBQ Chicken Subs (Print Version)
# Ingredients:
→ White BBQ Sauce
01 -
1/2 cup real mayonnaise
02 -
2 tablespoons white vinegar
03 -
1/2 tablespoon freshly cracked white pepper
04 -
1/2 tablespoon Creole mustard
05 -
1/2 teaspoon salt
06 -
2 tablespoons sugar
07 -
2 large garlic cloves, pressed or finely minced
08 -
2 teaspoons prepared horseradish
09 -
1 tablespoon fresh lemon juice
10 -
1/2 teaspoon paprika
→ For the Sandwiches
11 -
14 ounces chicken tenders (about 6-8 tenders)
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2 tablespoons vegetable oil for cooking
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Salt and freshly ground black pepper, to taste
14 -
2 large shallots, thinly sliced
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1 1/2 cups Monterey Jack cheese, freshly shredded
16 -
2 French bread sub rolls (about a 10-inch length each)
17 -
Extra white BBQ sauce for drizzling and dipping
# Instructions:
01 -
In a medium bowl, combine all the white BBQ sauce ingredients: mayonnaise, white vinegar, white pepper, Creole mustard, salt, sugar, pressed garlic, horseradish, lemon juice, and paprika. Whisk everything together until smooth and well combined. Cover and refrigerate until you're ready to use it. This allows the flavors to meld together beautifully.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Season the chicken tenders with salt and pepper on both sides. Add them to the hot pan and cook for about 4 minutes on the first side until golden brown. Flip and cook for about 3 more minutes, until the chicken is cooked through and no longer pink in the center.
03 -
When you flip the chicken, add the sliced shallots to the pan. Stir them around occasionally so they cook evenly alongside the chicken. They should become soft and slightly caramelized by the time the chicken is done.
04 -
Transfer the cooked chicken to a cutting board and let it cool slightly until you can handle it without burning yourself. Chop the chicken into bite-sized pieces and place in a mixing bowl. Add the cooked shallots, 1 cup of the shredded cheese, and about 1/2 cup of the white BBQ sauce. Mix everything together until well combined and all the chicken pieces are coated with sauce.
05 -
Turn on your oven's broiler to preheat. Slice the French bread rolls horizontally down the middle, but don't cut all the way through - leave a hinge so the subs stay together. You want to create a pocket for the filling. Open the rolls and place them on a baking sheet.
06 -
Divide the chicken mixture evenly between the two sub rolls, stuffing it into the pocket you created. Really pack it in there - these are meant to be hearty sandwiches! Sprinkle the remaining 1/2 cup of shredded cheese over the top of both sandwiches.
07 -
Place the baking sheet with the assembled subs under the broiler. Watch them carefully - they only need about 2-3 minutes until the cheese is melted and bubbly, and the edges of the bread are toasted. Don't walk away during this step as broilers can burn food quickly!
08 -
Remove the hot subs from the oven and drizzle a little more white BBQ sauce over the top. Cut each sub in half crosswise to make four servings. Serve immediately while hot and gooey, with extra white BBQ sauce on the side for dipping.
# Notes:
01 -
White BBQ sauce is an Alabama specialty that's mayonnaise-based instead of tomato-based. It's tangy, creamy, and perfect with chicken.
02 -
These subs are perfect for a quick dinner, game day, or a casual gathering. You can easily double the recipe to feed a crowd.
03 -
The white BBQ sauce can be made up to 5 days ahead and stored in the refrigerator. It's also great as a dip for veggies or a spread for other sandwiches.