Description
Delicious and tangy White BBQ Chicken Subs featuring tender shredded chicken coated in a creamy Alabama-style sauce, served in toasted rolls.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs or breasts
- 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
- 15–30 ml (1–2 tbsp) honey or brown sugar
- 5–10 ml (1–2 tsp) hot sauce (optional)
- 60 g (1/2 cup) finely diced celery or scallions
- 6 hoagie rolls or small sub rolls (180–220 g total)
- 30 g (2 tbsp) softened butter
- Optional garnish: chopped parsley, sliced pickles, or extra black pepper
Instructions
- Cook the chicken: Place the chicken in a pot, cover with cold water, and simmer for 12–14 minutes until cooked through. Let rest for 5 minutes, then shred.
- Make the sauce: In a bowl, whisk mayonnaise, cider vinegar, horseradish, lemon juice, honey, hot sauce, pepper, and salt. Chill for about 10 minutes.
- Shred the chicken: Shred the warm chicken into strands and combine with diced celery or scallions.
- Toss with sauce and rest: Mix the shredded chicken with 180–240 g of sauce and let rest for 5–10 minutes.
- Toast the rolls: Preheat the oven to 190°C (375°F), brush rolls with butter, and toast for 5–7 minutes.
- Assemble sandwiches: Fill each roll with about 150 g of the chicken mixture and serve immediately.
Notes
For make-ahead options, poach and shred chicken up to 3 days in advance. Use Greek yogurt as a mayo substitute for a tangier sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Poaching and Toasting
- Cuisine: Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 10g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg