Description
A comforting sandwich with crispy chicken tenders, zesty pickles, and creamy Alabama White BBQ sauce, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 6–8 crispy fried chicken tenders
- 3 cups chopped romaine lettuce
- 1/2 cup dill pickles plus a few splashes of brine
- 1/4 cup sliced red onion
- 4 hoagie rolls (soft sesame hoagies preferred)
- 4 tablespoons butter (for toasting rolls)
- 1 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper (or less, for a milder option)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Whisk together all the Alabama White BBQ sauce ingredients until smooth. Taste and adjust seasoning to your preference.
- Warm the crispy chicken tenders until hot and ready to be chopped.
- Slice the hoagie rolls and toast them with butter in a skillet until golden and crisp.
- Layer the chopped romaine lettuce, dill pickles, sliced red onion, and warm chicken tenders on a large cutting board.
- Chop everything together until you achieve a tasty chopped-salad texture.
- Drizzle the Alabama White BBQ sauce over the mixture and chop and fold it until creamy and well-coated.
- Generously stuff the chopped mixture into the toasted hoagie rolls.
- Add an extra drizzle of BBQ sauce on top and serve immediately.
Notes
Make the Alabama White BBQ sauce in advance and store it in the fridge for up to one week. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Chopping
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg