Introduction

These White BBQ Chicken Subs are a delicious twist on the classic barbecue sandwich, featuring a creamy, tangy white BBQ sauce and tender chicken tenders. Melted Monterrey Jack cheese and caramelized shallots add richness and depth, making these subs a perfect hearty meal for any day.

A close-up of a sandwich shows a soft, light brown toasted bun as the base, filled generously with a creamy, slightly thick chicken salad mixed with visible chunks of white chicken and specks of black pepper and herbs. The chicken salad topping is creamy yellowish with a slight shine and evenly spread inside the bun, topped further with melted white cheese that is gooey and bubbly, covering the filling and edges of the bread. The sandwich rests on a wooden board with a blurred glass bowl of a similar creamy sauce in the background, all on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mayonnaise
2 Tbsp white vinegar
1/2 Tbsp fresh cracked white pepper
1/2 Tbsp Creole mustard
1/2 tsp salt
2 Tbsp sugar
2 large garlic cloves (pressed)
2 tsp horseradish
1 Tbsp lemon juice
1/2 tsp paprika
2 Tbsp avocado oil (for cooking)
14 oz chicken tenders
Salt and pepper, to taste
2 large shallots (sliced)
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup white BBQ sauce
2 French bread subs (about 6 inches each)

Instructions

Step 1: Whisk all ingredients for the white BBQ sauce—mayonnaise, white vinegar, white pepper, Creole mustard, salt, sugar, pressed garlic, horseradish, lemon juice, and paprika—in a small bowl. Set aside until ready to use; refrigerate if not using immediately.
Step 2: Season chicken tenders with salt and pepper. Heat avocado oil in a pan over medium heat and cook the chicken for 3-4 minutes on one side. Flip, add sliced shallots, and continue cooking until the chicken is cooked through, about 2-4 more minutes.
Step 3: Remove chicken from pan and let cool enough to handle. Chop the chicken into bite-sized pieces and place in a mixing bowl.
Step 4: Add the cooked shallots, shredded Monterrey Jack cheese, and 1/2 cup of the white BBQ sauce to the chopped chicken. Mix well to combine.
Step 5: Carefully slice each French bread sub lengthwise across the top, but not all the way through, creating a hinge.
Step 6: Divide the chicken mixture evenly among the subs, filling each one generously.
Step 7: Sprinkle additional shredded cheese over the top of the chicken mixture inside each sub.
Step 8: Place the filled subs on a baking sheet and bake in a preheated 350℉ oven for about 15 minutes, or until the bread is toasted, the filling is hot, and the cheese is melted.
Step 9: Remove from oven, drizzle with a little more white BBQ sauce if desired, and serve immediately.

Tips & Variations

Use other mild cheeses like mozzarella or provolone if Monterrey Jack is unavailable.
Add sliced jalapeños or hot sauce for a spicy kick.
Substitute chicken tenders with cooked shredded rotisserie chicken for a quicker version.
Toast the bread lightly before filling for extra crunch.

Storage

Store leftover subs wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in the oven at 350℉ for 10-12 minutes to maintain texture and melt the cheese again. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

The image shows a close-up of a sandwich with three layers: a golden browned toasted bread bottom with a slightly crispy texture, topped by a layer of light beige cooked chicken pieces, and covered by a thick layer of creamy melted cheese that has small toasted golden spots and some black pepper specks. To the side of the sandwich is a clear glass bowl filled with a light brown creamy sauce with visible specks of seasoning. The sandwich and bowl rest on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the white BBQ sauce ahead of time?

Yes, the white BBQ sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

What can I use instead of Creole mustard?

If you don’t have Creole mustard, Dijon or spicy brown mustard makes a good substitute and will still add a nice depth of flavor.

White BBQ Chicken Subs Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

These White BBQ Chicken Subs feature tender chicken tenders in a tangy white BBQ sauce mixed with sautéed shallots and melted Monterrey Jack cheese, all nestled inside toasted French bread subs. Perfectly balanced with creamy, spicy, and smoky flavors, these subs make a delicious and hearty meal ideal for lunch or dinner.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Sandwiches
Method: Baking
Cuisine: American

Ingredients

Scale

White BBQ Sauce

1/2 cup mayonnaise
2 Tbsp white vinegar
1/2 Tbsp fresh cracked white pepper
1/2 Tbsp Creole mustard
1/2 tsp salt
2 Tbsp sugar
2 large garlic cloves (pressed)
2 tsp horseradish
1 Tbsp lemon juice
1/2 tsp paprika

Chicken and Toppings

2 Tbsp avocado oil (for cooking)
14 oz chicken tenders
Salt and pepper, to taste
2 large shallots (sliced)
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup white BBQ sauce (reserved from above)

Bread

2 French bread subs (about 6 inches each)

Instructions

Prepare the white BBQ sauce: In a small bowl, whisk together mayonnaise, white vinegar, cracked white pepper, Creole mustard, salt, sugar, pressed garlic, horseradish, lemon juice, and paprika until smooth. Set aside and refrigerate if not using immediately.
Cook the chicken and shallots: Season chicken tenders with salt and pepper. Heat avocado oil in a preheated pan over medium heat. Cook chicken for 3 to 4 minutes on one side until golden, flip, then add sliced shallots to the pan. Continue cooking the chicken with shallots for another 3 to 4 minutes until the chicken is cooked through.
Chop the chicken: Remove chicken tenders from the pan and let cool until manageable. Chop into bite-sized pieces and place in a mixing bowl.
Combine chicken mixture: Add cooked shallots, shredded Monterrey Jack cheese, and 1/2 cup of the prepared white BBQ sauce to the chopped chicken. Mix until all ingredients are well incorporated.
Prepare the subs: Slice each French bread sub lengthwise across the top but do not cut all the way through to create a pocket.
Assemble the subs: Evenly divide the chicken mixture between the two subs, filling the bread pockets thoroughly.
Add cheese topping: Sprinkle additional shredded Monterrey Jack cheese on top of the chicken mixture inside the subs.
Bake the subs: Place assembled subs on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the bread is toasted, the filling is heated through, and the cheese is melted.
Serve: Optionally drizzle extra white BBQ sauce over the top of the subs before serving. Serve immediately while warm.

Notes

Ensure chicken tenders are fully cooked to an internal temperature of 165°F (74°C).
You can make the white BBQ sauce ahead and refrigerate for up to 2 days.
To make this recipe gluten-free, substitute the French bread with gluten-free buns or rolls.
Adjust seasoning and spice level by modifying the amount of horseradish and paprika.
If you prefer a smokier flavor, consider adding a small amount of smoked paprika.

Keywords: white BBQ chicken, subs, sandwiches, chicken tenders, Monterrey Jack cheese, white BBQ sauce, French bread sandwich