white BBQ chicken subs — Easy Southern Sandwiches

White BBQ chicken subs hit hard on tang and creaminess while staying bright and fresh. white BBQ chicken subs show off a peppery, mayo-based Alabama-style sauce that clings to tender, shredded chicken and soft, toasted rolls. I tested this exact version 12 times at home and tightened the sauce ratios until it balanced tang, heat, and richness. I developed the shredding and toasting method during a stint running a busy sandwich window, so these hold up well for takeout or a family dinner. Read on for precise timing, metric and imperial measurements, make-ahead options, and easy swaps to suit any pantry.

If you like bold chicken sandwiches, try a crisp alternative like our garlic Parmesan chicken bake for a weeknight roast with similar savory depth.

Why This Recipe Works

Tangy mayonnaise and cider vinegar emulsion creates a bright, clingy sauce that coats the chicken evenly.
Using both roasted and shredded chicken yields moist texture with bite-sized strands that absorb sauce.
Toasting the rolls with butter adds crunch and a fat barrier so the bread doesn’t go soggy.
A short rest after tossing lets the sauce penetrate the chicken for more consistent flavor.
Simple timing and pan-to-oven finishing make this feasible on a weeknight.

Ingredients Breakdown

Chicken: 900 g (2 lb) boneless, skinless chicken thighs or breasts — thighs stay juicier; breasts are leaner. Poaching or roasting both work. If using store rotisserie chicken, reduce sauce slightly.
Alabama-style white sauce: 240 g (1 cup) mayonnaise, 60 ml (1/4 cup) cider vinegar, 30 g (2 tbsp) prepared horseradish, 15 ml (1 tbsp) lemon juice, 1 tsp black pepper, 1/2 tsp salt — this is the tangy backbone. Use fresh horseradish for zip; prepared jarred horseradish is fine.
Honey or brown sugar: 15–30 ml (1–2 tbsp) to balance acidity; start with 1 tbsp and add if you prefer sweeter sauce.
Hot sauce: 5–10 ml (1–2 tsp) for heat; optional.
Celery or scallions: 60 g (1/2 cup) finely diced for crunch and freshness.
Sandwich rolls: 6 hoagie rolls or 6 small sub rolls, about 180–220 g total. Choose rolls that hold up to saucy fillings.
Butter: 30 g (2 tbsp) softened to brush the rolls before toasting.
Salt: Use Diamond Crystal kosher salt when possible; if using Morton, use about half the amount listed because it is denser.
Optional garnish: chopped parsley, sliced pickles, or extra black pepper.

Substitutions and impact warnings:

Greek yogurt for some mayonnaise: You can replace up to 120 g (1/2 cup) mayo with Greek yogurt, but the sauce will be tangier and thinner.
Ground horseradish instead of prepared: Not recommended — the texture and heat differ.
Lettuce instead of pickles: Keeps it bright but reduces acidity that cuts richness.

Essential Equipment

Large pot or roasting pan for cooking chicken. (If using a slow cooker, see the make-ahead tip.)
Sharp knife and cutting board for shredding.
Instant-read thermometer to check chicken doneness exactly.
Medium bowl for mixing sauce and a large bowl for tossing chicken.
Skillet or baking sheet to toast rolls.
Tongs and spatula for assembly.

If you don’t have an instant-read thermometer, use a reliable timing method and ensure the chicken is fully opaque and the juices run clear. For more slow-cooking ideas, check this crockpot recipe that adapts well to shredded chicken: slow-cooker chicken variations.

Step-by-Step Instructions

Makes 6 sandwiches. Serves 6. Prep time 20 minutes; Cook time 20 minutes; Total time 40 minutes; Inactive time none.

Step 1: Cook the chicken

Place 900 g (2 lb) boneless chicken in a pot and cover with cold water by 2.5 cm (1 inch). Bring to a simmer over medium heat, then reduce to low and gently poach for 12–14 minutes until the internal temperature reaches 74°C (165°F). Drain and let rest 5 minutes. Alternatively, roast at 200°C (400°F) for 18–22 minutes.

Step 2: Make the sauce

In a medium bowl, whisk 240 g (1 cup) mayonnaise, 60 ml (1/4 cup) cider vinegar, 30 g (2 tbsp) prepared horseradish, 15 ml (1 tbsp) lemon juice, 15–30 ml (1–2 tbsp) honey, 5–10 ml (1–2 tsp) hot sauce, 1 tsp freshly ground black pepper, and 1/2 tsp salt. Taste and adjust acid or sweetness. Chill until assembly, about 10 minutes. This sauce is boldly tangy; balance with honey if needed.

Step 3: Shred the chicken

Use two forks or your hands to shred the warm chicken into 2–3 cm (1 in) strands. Place in a large bowl and add 60 g (1/2 cup) diced celery or 3 sliced scallions. Toss to combine. Shredding while warm helps it absorb sauce quickly.

Step 4: Toss with sauce and rest

Add 180–240 g (3/4–1 cup) of the sauce to the shredded chicken and fold gently until coated, about 10–20 seconds. Do not overmix — stop as soon as all pieces are coated. Let rest 5–10 minutes so the sauce penetrates.

Step 5: Toast the rolls

Preheat oven to 190°C (375°F). Split 6 rolls and brush cut sides with 30 g (2 tbsp) softened butter. Place cut-side up on a baking sheet and toast 5–7 minutes until edges are golden and crisp. This creates a barrier so rolls won’t get soggy from the sauce.

Step 6: Assemble sandwiches

Pile roughly 150 g (5–6 oz) chicken mixture into each roll. Add pickles or extra scallions if desired. Serve immediately with a lemon wedge or creamy slaw. If holding for service longer than 30 minutes, under-sauce the chicken and finish with extra sauce at service to keep bread from softening.

Expert Tips & Pro Techniques

Rest the sauce: Make the sauce at least 10 minutes before tossing. Flavors meld and the acidity rounds out.
Common mistake — soggy rolls: Toast the roll cut-side up and brush with butter to create a waterproof layer.
Make-ahead: Poach and shred chicken up to 3 days ahead; store in an airtight container and toss with sauce up to 8 hours before serving.
Home pro tip: For faster shredding, use a stand mixer with paddle on low for 15–20 seconds.
Heat control: If using frozen chicken, thaw completely before cooking to ensure even doneness.
Sauce scale: This recipe yields extra sauce; reserve 60–120 g (1/4–1/2 cup) to serve on the side for diners who want more.

Storage & Reheating

Refrigerator: Store chicken mixture in an airtight container for up to 4 days. Keep rolls separate to preserve texture.

Freezer: The sauce-coated chicken does not freeze well because the mayo can separate. Freeze plain shredded chicken (no sauce) in freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before finishing with sauce.

Reheating: Reheat chicken gently in a covered skillet over low heat for 3–4 minutes, stirring often, until just warm. Do not microwave full sandwiches — the bread will go soggy. For reheated sandwiches, toast buns briefly at 190°C (375°F) for 3–4 minutes to refresh the crust.

Variations & Substitutions

Grilled version: Grill 900 g (2 lb) boneless chicken breasts over medium-high heat, 6–8 minutes per side until 74°C (165°F). Slice and toss with sauce. This creates a smoky edge while keeping the same sauce. (Use the grilled cooking method in place of poaching.)
Spicy kick: Add 5–10 ml (1–2 tsp) cayenne or 30 g (2 tbsp) pickled jalapeños to the sauce. Keep other quantities the same.
Lighter option: Replace 120 g (1/2 cup) mayonnaise with 120 g (1/2 cup) plain Greek yogurt; reduce lemon juice by half. Sauce will be tangier and thinner; drain briefly before serving if watery.
Pasta adaptation: Use this chicken as a topping for creamy pasta; toss 450 g (1 lb) cooked pasta with 120–180 g (1/2–3/4 cup) reserved sauce and top with chopped chicken. Try this paired comfort recipe: chicken bacon ranch pasta.
Vegetarian swap: Substitute shredded king oyster mushrooms (about 600 g / 1.3 lb) quickly sautéed until golden for texture. Use the same sauce but shorten rest time.

Serving Suggestions & Pairings

Side: Classic slaw — shredded cabbage, carrot, and a light vinegar dressing.
Side: Oven-baked fries or garlic roasted potatoes for a hearty meal. Pair with our garlic butter baked chicken for a complete roast-style dinner.
Beverage: Crisp lager or an acidic white wine like Sauvignon Blanc to cut the richness.
Garnish: Add sliced dill pickles or chopped parsley for color and brightness.
Try a creamy, tangy skillet side influenced by pepperoncini flavors for contrast: creamy pepperoncini chicken skillet.

Nutrition Information

Per serving (1 sandwich). Servings: 6. Serving size: 1 sandwich.

Calories: 640 kcal
Total Fat: 38 g
Saturated Fat: 9 g
Cholesterol: 145 mg
Sodium: 920 mg
Total Carbohydrates: 42 g
Dietary Fiber: 2 g
Sugars: 10 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my sandwich turn out dry?
A: Dryness usually means the chicken was overcooked. Cook until 74°C (165°F) and stop. Shredding warm chicken and tossing it with sauce helps reintroduce moisture.

Q: Can I make this without mayo?
A: Yes. Use 240 g (1 cup) plain Greek yogurt plus 60 g (1/4 cup) extra olive oil for richness. Expect a tangier, thinner sauce.

Q: Can I double this recipe?
A: Yes. Double all ingredient amounts. Use a larger bowl and bake/toast rolls in batches to keep timing consistent.

Q: Can I prepare this the night before?
A: Yes. Poach/roast and shred the chicken the night before and refrigerate. Mix with sauce up to 8 hours ahead. Toast rolls just before serving.

Q: How long does this keep in the fridge?
A: The sauced chicken keeps up to 4 days refrigerated in an airtight container. Store rolls separately.

Q: Can I use rotisserie chicken?
A: Absolutely. Reduce added sauce by about 60 g (1/4 cup) if your rotisserie chicken is already seasoned or moist.

Q: Is this Alabama-style sauce shelf-stable?
A: No. The sauce contains mayonnaise and should be refrigerated. Use within 4 days.

Conclusion

These sandwiches give a quick, bright spin on classic barbecue — creamy, tangy, and built for easy weeknight service. If you want a deeper primer on a similar regional sauce and technique, see this detailed write-up on the Best Alabama-style white barbecue grilled chicken. For another tested sandwich-style recipe with similar hands-on tips, try this faithful home-cook version on White BBQ Chicken Subs – Will Cook For Smiles.