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Put all those dull chicken sandwiches behind you. These subs go in a totally new way with a creamy, zesty white BBQ sauce that'll make you wonder what hit your taste buds. The first time I whipped these up, my husband stopped eating, looked at me with big eyes, and went, "What's IN this sauce?" Now we have them on our menu at least twice a month.
I brought these to our block party last summer. My neighbor Tom, who usually just nibbles at his food, ate his whole sandwich super fast and then kept hanging around the tray until his wife gave him that "stop it" look. She texted me later asking how to make them, saying he wouldn't quit talking about "that sandwich with the white sauce." That's when I knew this one was a keeper.
Star Ingredients
- White Vinegar: Gives that must-have zing that balances the richness—don't swap it for other vinegars as they'll mess up both the look and taste
- Fresh Cracked White Pepper: Offers a unique taste compared to black pepper—it's smoother and more layered—but fresh cracked black works okay if that's all you've got
- Creole Mustard: Adds richness and gentle heat that you just can't get from plain mustard—try to find Zatarain's if you can
- Horseradish: Brings that sneaky warmth and kick that makes folks guess your secret—freshly grated is best, but the stuff in jars does the job
- Chicken Tenders: They cook fast and stay moist—if you can't find them, just cut chicken breasts into strips
I had white BBQ sauce at a tiny roadside place in Alabama years ago and couldn't believe what I'd been missing. It's big in northern Alabama and uses mayo instead of tomato sauce. I started trying to make it at home with a simple recipe from an old cookbook, but this version has changed over many years of tweaking.
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Easy Cooking Guide
- Make Your Sauce
- Throw all sauce stuff in a bowl and mix it up real good. Don't just stir—whisk until everything blends perfectly with no streaks left. Let the sauce sit for at least 15 minutes, but it's way better if you make it a day ahead. The flavors really come together overnight in a way that changes it from just good to mind-blowing.
- Get the Chicken Ready
- Warm up oil in a pan until it's hot but not smoking. Add salt and pepper to your chicken tenders before putting them in the hot pan. Don't pack them in—cook in batches if needed so they brown nicely. That browning makes the whole sandwich taste better. Cook about 3 4 minutes on each side until golden and just done inside.
- Cook the Shallots
- Throw in your sliced shallots when the chicken is halfway cooked. The heat and chicken juices make the shallots taste amazing while softening their bite. They should turn see-through and slightly sweet rather than brown or crunchy. This step adds a depth to your sandwich that most people skip.
- Mix Everything Up
- Once your chicken cools enough to touch, cut it into small chunks instead of shredding it. This makes the sandwich feel better when you bite it. In a bowl, mix the chicken, cooked shallots, cheese, and white BBQ sauce. The warm chicken will slightly melt the cheese, helping everything stick together perfectly.
- Prep Your Bread
- Cut French bread subs so they open flat but stay joined on one side. This makes a pocket that keeps your filling from falling out the back when you take a bite. For an extra touch, you can lightly toast the inside of the bread first to help it hold up against the sauce.
- Add Your Filling
- Spread chicken mix evenly across the bread, going all the way to the edges. Nobody wants that sad bite of just plain bread! Sprinkle more cheese on top—it'll melt into a tasty layer when broiled and adds more flavor.
- Finish It Off
- Broil just until cheese melts and starts to bubble with some brown spots—usually 2 3 minutes, but keep watching! The line between perfect and burnt is super thin. The bread should get a bit crispy around the edges while staying soft inside. Add a little more white BBQ sauce right before serving for extra flavor and to make it look nice.
My first try at white BBQ sauce was awful—I used way too much vinegar and everyone's faces puckered up. After lots of testing and making my family try many versions, this one hits the sweet spot. My teenage son started bringing friends over on "sandwich night" without telling me, so I learned to double the recipe. When teenagers willingly eat something besides pizza, you know you've got something special.
What to Serve With It
These loaded subs need simple sides that won't fight with their strong flavors. A handful of kettle chips gives you that perfect crunch, while a basic slaw with just cabbage, vinegar, and a bit of sugar adds freshness. For parties, I cut the subs into smaller pieces and put them on a tray with extra sauce for dipping. Cold beer or tangy lemonade works great to cut through the richness.
Mix It Up
This awesome sauce works great with other meats too. Try it with grilled chicken for a smoky taste, or use store-bought rotisserie chicken when you're in a hurry. Leftover turkey makes an amazing after-holiday version that'll make you forget boring turkey sandwiches exist. Vegetarians can use roasted cauliflower slices or grilled portobello mushrooms with the same sauce for a filling no-meat option.
Keeping It Fresh
The sauce stays good for up to a week in a sealed container in your fridge—if it lasts that long! For easy meals all week, make extra sauce and cook more chicken on Sunday, then put sandwiches together as needed. The fully prepped subs (before broiling) can be wrapped in foil and kept in the fridge for about 24 hours, making them perfect for game days or picnics if you broil them just before leaving.
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I came up with this recipe during a hot summer when I didn't want to turn on the oven but wanted something better than plain grilled chicken. What started as just playing around with sandwich ideas has turned into one of our family favorites. My daughter, who usually picks out anything green from her food, doesn't even notice the shallots mixed in—which is basically a kitchen miracle. There's something really rewarding about making a meal everyone looks forward to, and these subs hit that perfect spot between fancy enough for guests and easy enough for a busy weeknight.
Frequently Asked Questions
- → What makes white BBQ sauce different?
- This is an Alabama classic with a mayo base instead of tomato. It's zesty, creamy, and has a peppery punch. The horseradish and vinegar mix gives it a unique flavor that’s perfect for chicken. It’s been a hit since Big Bob Gibson invented it in Decatur, Alabama back in the 1920s.
- → Can I use precooked chicken like rotisserie?
- Of course! Shredded rotisserie chicken works great and saves time. Grab 2-3 cups and just sauté the shallots separately. Throw everything together, and you're good to go!
- → What if Creole mustard’s not available?
- No problem! You can swap it for whole grain or Dijon mustard. Creole mustard has a slightly spicy and coarse flavor, so go for whole grain for the closest match.
- → What sides pair well with this?
- Try serving these sandwiches with potato chips, coleslaw, or potato salad for a classic combo. If you’re in the mood for hot sides, sweet potato fries or regular fries with some extra white BBQ sauce for dipping are a hit too!
- → Can I prep the sauce ahead of time?
- Absolutely. The flavors actually get better over time. You can make it up to 5 days in advance. Just store it in the fridge in a sealed container and use it as a dip, dressing, or sauce for other meals too!