White BBQ Chicken Subs (Printable Version)
Hearty subs with chicken and shallots in creamy Alabama-style white BBQ sauce, topped with melty Monterey Jack cheese.
# Ingredients:
→ White BBQ Sauce
01 -
1/2 cup real mayonnaise
02 -
2 tablespoons white vinegar
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1/2 tablespoon freshly cracked white pepper
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1/2 tablespoon Creole mustard
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1/2 teaspoon salt
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2 tablespoons sugar
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2 large garlic cloves, pressed or finely minced
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2 teaspoons prepared horseradish
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1 tablespoon fresh lemon juice
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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
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2 large shallots, thinly sliced
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1 1/2 cups Monterey Jack cheese, freshly shredded
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2 French bread sub rolls (about 10-inch length each)
17 -
Extra white BBQ sauce for drizzling and dipping
# Steps:
01 -
In a medium bowl, combine mayonnaise, white vinegar, white pepper, Creole mustard, salt, sugar, pressed garlic, horseradish, lemon juice, and paprika. Whisk until smooth and well combined. Cover and refrigerate to allow flavors to meld.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Season chicken tenders with salt and pepper on both sides. Cook for about 4 minutes on first side until golden brown, then flip and cook for approximately 3 more minutes until chicken is cooked through.
03 -
When flipping the chicken, add sliced shallots to the pan. Stir occasionally for even cooking alongside chicken until soft and slightly caramelized.
04 -
Transfer cooked chicken to a cutting board and cool slightly. Chop into bite-sized pieces and place in a mixing bowl. Add cooked shallots, 1 cup of shredded cheese, and about 1/2 cup white BBQ sauce. Mix thoroughly until all chicken pieces are evenly coated.
05 -
Preheat oven broiler. Slice French bread rolls horizontally down the middle, leaving a hinge so subs stay together, creating a pocket for filling. Open rolls and place on a baking sheet.
06 -
Divide chicken mixture evenly between the two sub rolls, stuffing into the pocket. Pack filling densely for hearty sandwiches. Sprinkle remaining 1/2 cup of shredded cheese over both sandwiches.
07 -
Place baking sheet with assembled subs under the broiler. Watch carefully for 2-3 minutes until cheese is melted and bubbly, and bread edges are toasted.
08 -
Remove hot subs from oven and drizzle with additional white BBQ sauce. Cut each sub in half crosswise to make four servings. Serve immediately with extra sauce 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.
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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.