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This hearty White BBQ Chicken Sub has become my weeknight lifesaver when I need something satisfying that doesn't take hours to prepare. The Alabama-style white BBQ sauce transforms ordinary chicken into something extraordinary, with its tangy creaminess that perfectly complements the tender meat and melty cheese.
I first made these subs during a busy sports season when we needed quick dinners between practices. They were such a hit that my family now requests them weekly, and the white BBQ sauce has become our secret weapon for elevating simple sandwiches.
Ingredients
- Real mayonnaise forms the creamy base of the white BBQ sauce choose a quality brand for best flavor
- White vinegar provides the signature tangy bite that makes this sauce special
- Creole mustard adds complexity and a subtle kick opt for authentic Creole if possible
- Horseradish brings a gentle heat that enhances rather than overwhelms
- Chicken tenders cook quickly and stay juicy look for hormone free options
- Shallots offer a milder sweeter flavor than regular onions and caramelize beautifully
- Monterey Jack cheese melts perfectly and has a mild flavor that complements the sauce
- French bread sub rolls should have a crispy exterior and soft interior for the ideal texture
Step-by-Step Instructions
- Make the White BBQ Sauce
- Combine mayonnaise white vinegar white pepper Creole mustard salt sugar minced garlic horseradish lemon juice and paprika in a bowl. Whisk thoroughly until completely smooth with no lumps. The sauce should be thick enough to coat a spoon but still pourable. Let it rest in the refrigerator while you prepare the other components allowing the flavors to meld together.
- Cook the Chicken
- Heat vegetable oil in a large skillet until it shimmers but doesn't smoke. Season chicken tenders generously with salt and pepper before carefully placing them in the hot pan. Cook undisturbed for a full 4 minutes to develop a golden crust before flipping. The chicken should release easily from the pan when properly seared.
- Sauté the Shallots
- Add thinly sliced shallots to the pan alongside the chicken after flipping. Stir occasionally to prevent burning while allowing them to soften and develop caramelization around the edges. The natural sweetness of caramelized shallots balances the tanginess of the white BBQ sauce perfectly.
- Prepare the Filling
- Chop the cooked chicken into bite sized pieces roughly a half inch in size. Combine with the softened shallots shredded cheese and white BBQ sauce in a mixing bowl. Stir thoroughly to ensure every piece of chicken is coated with the creamy sauce and the ingredients are evenly distributed.
- Assemble the Subs
- Slice the French bread rolls to create a pocket while leaving them hinged on one side. This creates a secure vessel for the filling and prevents everything from falling out while eating. Divide the chicken mixture between the rolls packing it firmly into the bread pockets.
- Melt the Cheese
- Sprinkle the remaining cheese generously over the tops of both sandwiches. Place under a preheated broiler approximately 6 inches from the heat source. Watch constantly as the cheese will melt and begin to bubble within 2 to 3 minutes. Look for golden brown spots on the cheese and toasted edges on the bread.
- Finish and Serve
- Remove the subs from the oven when the cheese is perfectly melted and the bread edges are toasted but not burnt. Drizzle with additional white BBQ sauce for an extra flavor boost. Cut each sub in half crosswise using a sharp serrated knife for clean slices.
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The white pepper in this recipe is my secret ingredient that most people can't quite identify but absolutely love. My grandmother introduced me to Alabama white BBQ sauce during a family reunion in Birmingham, and I've been perfecting my version ever since. The first time I served these subs to my in-laws, my father-in-law who claims to dislike "fancy sauces" asked for the recipe before he'd even finished eating.
Make-Ahead Options
The white BBQ sauce is actually better when made 1-2 days ahead of time. Store it in an airtight container in the refrigerator where it will keep for up to a week. The flavors meld and deepen over time, making this an excellent prep-ahead component. You can even cook the chicken and shallots the day before, then simply reheat, assemble and broil when ready to serve.
Sauce Variations
While the classic Alabama white BBQ sauce is perfect as written, you can customize it to suit your taste preferences. For a spicier version, double the horseradish and add a dash of hot sauce. If you prefer a more herbaceous profile, add 1 tablespoon of finely chopped fresh herbs like parsley, chives, or dill. For a smoky twist, incorporate a half teaspoon of liquid smoke or substitute smoked paprika for the regular paprika.
Serving Suggestions
These subs are substantial enough to serve as a complete meal, but they pair wonderfully with simple sides. Try serving with a tangy coleslaw for textural contrast, or crispy potato wedges for a pub-style dinner. For a lighter option, a simple green salad with vinaigrette complements the richness of the sandwiches. The extra white BBQ sauce makes an excellent dipping sauce for both the sandwiches and any side dishes.
The History Behind White BBQ Sauce
White BBQ sauce is a regional specialty from northern Alabama, specifically credited to Big Bob Gibson's Bar-B-Q in Decatur, where it was created in 1925. Unlike the tomato or vinegar-based sauces found throughout the rest of the South, this mayonnaise-based sauce was originally developed as a way to keep chicken moist while cooking. The tangy, peppery sauce quickly became a local favorite and has gradually gained recognition beyond Alabama's borders as a versatile condiment that works wonderfully with poultry, pork, and as a dipping sauce.
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Recipe FAQs
- → What is Alabama-style white BBQ sauce?
Alabama-style white BBQ sauce is a regional specialty that uses mayonnaise as its base instead of the more common tomato-based sauces found in other BBQ traditions. It's tangy and creamy, typically made with mayo, vinegar, pepper, mustard, and various seasonings like horseradish and garlic. The sauce originated in northern Alabama and pairs particularly well with chicken dishes.
- → Can I make the white BBQ sauce ahead of time?
Yes! The white BBQ sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more fully. Just give it a good stir before using it in the sandwich mixture or as a condiment.
- → What can I substitute for Creole mustard?
If you don't have Creole mustard, you can substitute whole grain mustard or Dijon mustard with a tiny pinch of cayenne pepper to approximate the slight heat and texture. In a pinch, regular yellow mustard with a dash of hot sauce will also work, though the flavor profile will be slightly different.
- → Can I use chicken breasts instead of tenders?
Absolutely! Boneless, skinless chicken breasts work great as a substitute for tenders. Simply slice them into tender-sized strips before cooking, or cook whole breasts and then chop them afterward. Just be careful not to overcook them, as breast meat can dry out more quickly than tenders.
- → What sides pair well with these subs?
These hearty sandwiches pair wonderfully with classic sides like potato chips, coleslaw, or a simple green salad. For a more substantial meal, serve with sweet potato fries, potato salad, or corn on the cob. The tangy BBQ flavors also complement pickled vegetables or a simple cucumber and tomato salad.
- → How can I make this dish spicier?
To add heat to these subs, you can increase the amount of horseradish and black pepper in the white BBQ sauce, or add a dash of hot sauce like Tabasco or Crystal. Another option is to mix in some sliced jalapeños with the shallots when cooking, or add red pepper flakes to the chicken mixture before stuffing the rolls.