White BBQ Chicken Subs
This White BBQ Chicken Sub is a flavor experience you won’t want to miss. The star of the show is a homemade white BBQ sauce, a creamy and tangy blend of mayonnaise, vinegar, and a kick of Creole mustard and horseradish.
This isn’t your average barbecue; it’s a unique and utterly delicious take on a classic. The result is a comforting and satisfying sandwich that has become a reader favorite. With years of experience in recipe development, I’ve recreated and perfected this sub to bring you a truly special meal.
Ingredient Notes and Substitutions
Chicken tenders – they are super easy to cook and turn out juicy and tender. You can use chicken breast meat if needed but chicken breast meat can sometimes be more on a dry side.
Cheese – I love working with Monterrey Jack cheese because it melts beautifully for gooey cheesy texture. You can also use shredded Mozzarella cheese if needed.
Shallots – shallots have a slightly sweet, slightly garlicy, and not an overwhelming flavor. If you need to substitute, use sweet onion.
White BBQ – this homemade sauce has a bright and sharp flavor, it’s truly my favorite one! Since all you have to do is whist the ingredients together, it’s as easy homemade as getting store-bought.
Bread – it’s always best to get the bread from the deli section because it will have a crunchy outside and very soft and plump inside.
Make Ahead Suggestions
There are a couple of ways you can prep and make parts of the sandwich ahead of time. This will make dinner or lunch super fast and easy:
- You can make the white BBQ sauce ahead of time time store it in the refrigerator for up to a week, in a glass container with a lid.
- Another great thing about this sandwich is that you can make the entire filling ahead of time! Simply cook it, mix in, and then store in an air-tight food storage container, in the refrigerator. Finish the sandwich per recipe when ready.
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White BBQ Chicken Subs Recipe
Ingredients
White BBQ Sauce:
- 1/2 cup mayonnaise
- 2 Tbsp white vinegar
- 1/2 Tbsp fresh cracked white pepper
- 1/2 Tbsp Creole mustard
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 large garlic cloves pressed
- 2 tsp horseradish
- 1 Tbsp lemon juice
- 1/2 tsp paprika
For The Sandwich:
- 2 Tbsp avocado oil for cooking
- 14 oz chicken tenders
- Salt and pepper
- 2 large shallots sliced
- 1 1/2 cups shredded Monterrey Jack cheese
- 1/2 cup white BBQ sauce
- 2 French bread subs about 6 inches each
Instructions
- Whisk all ingredients for the white BBQ sauce in a small bowl and set aside until ready to use. (Refrigerate if not using right away.)
- Season the chicken tenders with salt and pepper and cook them in a preheated cooking pan with some oil. Let them cook 3-4 minutes on one side and flip. Add sliced shallots and finish cooking the tender until just cooked through. (Chicken tenders usually take 6-8 minutes to cook.)
- Take tenders out and let them cool until it can be handled. Chop chicken and place it in a mixing bowl.
- Add cooked onions, shredded cheese and 1/2 cup of white BBQ sauce to the chicken. Mix to combine everything well.
- Slice the sub across the top, in the middle, but not all the way through.
- Divide the chicken mixture among the subs.
- Sprinkle some more cheese over the top.
- Place subs on a baking sheet and bake at 350℉ for about 15 minutes, until toasted, filling is heated through, and cheese is melted.
- You can drizzle a little more white BBQ sauce on top and serve right away.
Video
Nutrition
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Categories:
30 Minute Meals, Chicken Dinner Recipes, Lunch Recipe Ideas, Most Popular Recipes, Sandwich Recipes, Sauce Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
What is creole mustard? Can it be homemade?
Yes u can . I found the recipe for it on pinterest.
I made this for Thirsty Thursday, it was a big hit! Thank you
One of our fav recipes ever! I made it last night, topped with sliced peppadew peppers. Today for football food, I added a block of cream cheese, some more horseradish,mustard, and shredded cheese, then baked for a hot dip. Absolutely divine!
That sounds so good! I am so glad you like it! 🙂
My whole picky family loved the subs. I couldn’t find Creole mustard so I used stone ground instead. I will definitely find other uses for the BBQ sauce. It is absolutely delicious!!
Hi Eric,
I am so glad you liked it! Thanks for stopping by and letting me know.
One of our favorites after finding it here!
Thank you, Emily! We are so glad you like it!
This recipe made my day. Loved it And that sauce is remarkable. Simple words for this recipe is delicious.
Wow! This is amazing! The sauce is the star of this recipe and it all goes so well together. Well done!
I served it with tots as I have 3 small kids. I also used Tyson’s grilled shredded chicken to make it somewhat easier. Soooo good!
Hi Emily,
I am so glad you liked it, my husband is obsessed with this sauce as well! 🙂
Delicious!! I loved it!! My question (because I never make notes) is can you give a weight for the chicken? Like is it 1/2 pound of chicken tenders? I rarely buy tenders and just use chicken breasts. So just wondering???
Thanks!!
Hi Jenny
I am so glad you liked it!! Each pack varies but are usually between 6-7 tenders and they are anywhere from 1.07 pounds and 1.25 pounds so that is what you would need to look for when purchasing them.
Was delish!! Could use a touch more tang…..but will definitely make this again!
Glad you liked it!
Made this for dinner tonight. My husband said it was the best chicken sandwich he’s ever eaten, to save the recipe! So it’s a hit at our house! Thank you so much for sharing.
Hi, Sherry! Thank you for letting me know you liked it 🙂
Thanks for sharing this mouthwatering recipe… I would definitely try this and let you how it turned out!!
Well thank you, Shenaz! Let me know how you like it!! 🙂
Oh my word, these were so dang good! I used regular mustard instead of creole and it still turned out amazing. This is making it into my recipe book!
Thanks, Laura!!!