South Carolina Bird Dog Sandwiches (Print Version)
# Ingredients:
→ Sandwich Components
01 -
4 chicken breast tenderloins
02 -
4 sub rolls or brioche buns
03 -
120 ml (1/2 cup) South Carolina-style mustard barbecue sauce
04 -
60 ml (1/4 cup) mayonnaise
05 -
30 ml (2 tablespoons) Dijon mustard
06 -
15 ml (1 tablespoon) honey
07 -
60 ml (1/4 cup) chopped pickles (bread and butter or dill varieties)
08 -
1 small red onion, finely sliced
09 -
120 ml (1/2 cup) shredded iceberg lettuce or prepared coleslaw mix
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Optional: Hot sauce, for serving
# Instructions:
01 -
Season the raw chicken tenderloins generously with kosher salt and freshly ground black pepper. Cook them using your preferred method: grill, pan-fry, or bake, until golden brown and thoroughly cooked through, approximately 5-7 minutes per side. Allow the cooked tenderloins to rest for a few minutes before assembly.
02 -
In a small mixing bowl, vigorously whisk together the mayonnaise, Dijon mustard, and honey until smooth. Season with kosher salt and freshly ground black pepper to taste. Adjust the honey quantity to achieve your desired level of sweetness.
03 -
Lightly toast the split sub rolls in a dry skillet over medium heat or in a preheated oven at 180°C (350°F) for 2-3 minutes, until the cut edges are lightly golden and crisp. This crucial step prevents the sandwiches from becoming soggy.
04 -
Evenly spread a generous amount of the prepared honey mustard aioli onto the bottom half of each toasted sub roll.
05 -
Carefully place one cooked chicken tenderloin on top of the honey mustard aioli base in each roll.
06 -
Generously drizzle each chicken tenderloin with the South Carolina-style mustard barbecue sauce.
07 -
Complete each sandwich by layering with the shredded lettuce or coleslaw, finely sliced red onions, and chopped pickles. For those who prefer a spicy kick, add a dash of hot sauce.
08 -
Cap each sandwich with the remaining half of the roll and serve immediately, ensuring they are enjoyed warm for optimal flavor.
# Notes:
01 -
For a lighter option, prioritize grilling or baking the chicken tenderloins. Pre-cooked rotisserie chicken can also be shredded and used as a convenient substitute.
02 -
Customize the honey mustard aioli's sweetness by adjusting the honey content. To introduce a spicy note, incorporate a pinch of cayenne pepper or a few drops of your preferred hot sauce.
03 -
Should pre-made coleslaw be unavailable, a simple mix of shredded cabbage dressed with a light vinaigrette makes an excellent alternative.
04 -
The choice of pickles significantly influences the flavor profile; bread and butter varieties offer sweetness, while dill pickles impart a distinct tanginess. Select according to preference.
05 -
The honey mustard aioli can be prepared up to three days in advance and refrigerated. Toppings can also be prepped ahead of time to streamline assembly.