Description
A Southern-style sandwich stacked with tender chicken, a creamy honey-mustard spread, crisp pickles, and a bright mustard-BBQ drizzle, all tucked into a warm, toasted roll. Great for weeknights, game-day spreads, or whenever you want big flavor without fuss.
Ingredients
- 4 chicken tenders (cook them grilled, baked, or pan-fried)
- 4 hoagie rolls or soft sandwich buns
- 1/2 cup South Carolina–style mustard BBQ sauce
- 1/4 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- 1/4 cup chopped pickles (bread-and-butter or dill)
- 1 small red onion, thinly sliced
- 1/2 cup shredded lettuce or prepared coleslaw
- Salt and black pepper, to taste
- Optional: hot sauce for extra heat
Instructions
1 — Cook the chicken
Season the tenders with salt and pepper. Cook them your preferred way: grill over medium heat, bake at 400°F until cooked through, or pan-fry until golden and crispy. Set aside and keep warm.
2 — Whip up the honey-mustard spread
In a small bowl combine the mayonnaise, Dijon, honey, and a pinch of salt and pepper. Stir until smooth and taste to adjust sweetness or tang.
3 — Crisp the rolls
Split the hoagies and toast them briefly in a skillet or under the broiler for a couple of minutes. You want a lightly crunchy edge and a soft interior.
4 — Build the sandwiches
Spread a generous layer of the honey-mustard mayo on the bottom half of each roll. Lay one (or two) chicken tenders on top, then drizzle with the South Carolina mustard-BBQ sauce.
5 — Finish with toppings
Add shredded lettuce or coleslaw, scatter chopped pickles, and top with thin red onion slices. Hit with hot sauce if you want heat. Close the sandwich and serve right away while warm.
Notes
- Shortcut: Use rotisserie chicken or frozen cooked tenders to save time—just reheat and dress.
- Pickle choice: Bread-and-butter pickles add sweetness; dill pickles bring a tangier bite.
- Greens: Swap slaw for crisp romaine or leave it out for a lighter sandwich.
- Gluten-free: Serve on a gluten-free bun or wrapped in lettuce.
- Make-ahead: Mix the sauce and slice the onion a day ahead; keep components separate and assemble just before serving to avoid soggy rolls.
Nutrition
- Serving Size: 1 sandwich
- Calories: 510 kcal
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg