White BBQ Chicken Subs Delight

White BBQ Chicken Subs bring together tender chicken, melty cheese, and a creamy tangy homemade white BBQ sauce for the ultimate hearty sandwich. This recipe is my go-to when I want to serve something comforting and guaranteed to please a crowd. Quick to prepare and brimming with bold flavors, these subs are a staple for busy weeknights or relaxed gatherings.

When I whipped these up for a game day lunch my family devoured them so quickly I barely had time to blink I love serving them for work lunches because they re just as delicious the next day

Ingredients

• Mayonnaise: gives creamy body to the white BBQ sauce Try to use real full-fat mayo for richness
• White vinegar: adds brightness I go for distilled white but apple cider works too if you want more sweetness
• Fresh cracked white pepper: for a punchier spice than black Look for peppercorns and grind them fresh if you can
• Creole mustard: supplies heat and depth Opt for stone ground or whole grain for extra texture
• Salt and sugar: balance the sauce and make the flavors pop Use fine sea salt and plain white sugar for best texture
• Pressed garlic cloves: create intense aromatic flavor Choose firm fresh cloves for the biggest impact
• Prepared horseradish: provides zing Buy refrigerated rather than shelf-stable for best taste
• Lemon juice: fresh squeezed sharpens and lifts the sauce
• Paprika: adds smoky note Use sweet Spanish paprika unless you like it extra spicy
• Chicken tenders: are quick-cooking and stay moist Look for plump pieces with no dryness
• Vegetable oil: is for searing chicken and keeping it juicy Pick a neutral oil like canola or sunflower
• Shallots: bring a touch of sweetness to the mix Use large firm shallots with tight skins
• Monterrey Jack cheese: melts beautifully for gooey topping Shred your own for best melt
• French bread subs: are sturdy yet soft on the inside Opt for fresh bakery loaves with chewy crusts
• Extra white BBQ sauce: for drizzling or dipping is always a good idea

Step-by-Step Instructions

Prepare the White BBQ Sauce:

In a mixing bowl blend mayonnaise vinegar white pepper Creole mustard salt sugar pressed garlic horseradish lemon juice and paprika Whisk until the sauce is smooth and creamy Cover and chill to let flavors blend together

Cook the Chicken and Shallots:

Season chicken tenders all over with salt and pepper Heat vegetable oil in a skillet over medium Cook the chicken for six to eight minutes per side until golden and just cooked through About halfway add sliced shallots to skillet and sauté until soft and lightly browned

Chop and Mix:

Let chicken cool for a few minutes then chop into bite sized pieces Transfer to a mixing bowl Add cooked shallots shredded cheese and a good amount of cooled white BBQ sauce Stir until the mixture is well coated and the cheese is slightly melted

Prepare the Bread:

Take each French bread sub and carefully slice down the center without cutting all the way through Open gently to create a pocket ready for the filling

Fill and Top the Subs:

Stuff each bread pocket generously with the chicken mixture Mound it up for a hearty filling

Add Extra Cheese:

Scatter extra Monterrey Jack cheese over the top of each filled sub so you get a super gooey finish

Broil to Finish:

Arrange subs on a baking sheet Place under your oven broiler for three to five minutes until the cheese melts and turns bubbly golden brown Keep a close eye to avoid burning

Serve:

Once the cheese has melted remove and drizzle with more white BBQ sauce if you like Serve the subs immediately while warm and cheesy

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Storage Tips

Store leftover subs in an airtight container in the refrigerator for up to three days Keep extra sauce in a separate jar so the bread does not get soggy If you have extra filling it can be used cold in salads or wraps

Ingredient Substitutions

Swap Monterrey Jack cheese with cheddar for a sharper flavor or provolone for milder melt Try swapping chicken tenders for rotisserie chicken to save time If you cannot get French bread subs hoagie rolls or ciabatta work well

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Serving Suggestions

Pair these subs with crunchy dill pickles or a tangy coleslaw for the freshest finish I also like to add hot sauce or spicy pickled jalapeños for those who love heat Potato or tortilla chips on the side make this a true lunch favorite

Cultural Context

White BBQ sauce is a staple in Northern Alabama made famous by Big Bob Gibson s Bar B Q It is unique for its mayonnaise base unlike classic red BBQ sauces Bringing this regional flavor into a chicken sub makes for a fun twist on a Southern icon

Common Recipe Questions

→ What sets these chicken subs apart?

The homemade white barbecue sauce blends tang and creaminess, making each bite distinct from other grilled sandwiches.

→ Can different bread varieties be used?

Yes, French bread brings crunch, but ciabatta or hoagie rolls work well too for added texture and flavor options.

→ What are some tasty ways to personalize these subs?

Add ingredients like pickles, hot peppers, or sliced avocado for extra crunch, spice, or creaminess according to your taste.

→ Is there a vegetarian way to enjoy this dish?

Swap the chicken for grilled veggies such as mushrooms or a plant-based protein for a satisfying vegetarian option.

→ How should leftovers be stored and reheated?

Keep in an airtight container for up to three days in the fridge or wrap and freeze for longer. Reheat in the oven or microwave as needed.