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White BBQ Chicken Subs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the subs: Slice each French bread sub lengthwise across the top but do not cut all the way through to create a pocket.
  6. Assemble the subs: Evenly divide the chicken mixture between the two subs, filling the bread pockets thoroughly.
  7. Add cheese topping: Sprinkle additional shredded Monterrey Jack cheese on top of the chicken mixture inside the subs.
  8. 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.
  9. 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

Find it online: https://messykitchenmagic.com/white-bbq-chicken-subs-recipe/