When my grandson came home from college last summer, he brought more than just a mountain of laundry—he brought stories, hunger, and a newfound obsession with Alabama white barbecue sauce. He had discovered it on a road trip through the South and insisted it was “life-changing.” I’d never been one to shy away from a kitchen experiment, so I rolled up my sleeves, scribbled a rough recipe on the back of a grocery list, and went to work.
That first batch? Let’s just say it didn’t last long.
The smoky tang of the vinegar, the mellow richness of mayo, that kiss of lemon juice—it all blended into something bold yet comforting. And when I slathered it over shredded chicken and tucked it inside a warm sub roll, then broiled it with cheese until bubbly and golden? Well, we had a winner.
That sandwich became a regular at my table. I’ve tweaked the sauce a bit over time, adding just the right touch of sugar and heat, and now it’s one of my go-to meals for potlucks, game days, or quiet nights on the porch. It’s a modern classic in my kitchen—and one I hope brings as much joy to your table as it has to mine.
Short Description
White BBQ Chicken Subs feature juicy shredded chicken tossed in a tangy, creamy white barbecue sauce, topped with melted cheese, and toasted to perfection in a sub roll. A flavorful Southern-inspired twist on a classic hot sandwich.
Key Ingredients
For the White BBQ Sauce:
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1–2 teaspoons sugar (adjust to taste)
- Salt, to taste
For the Sandwiches:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 sub rolls (hoagie or French bread rolls)
- 1 cup shredded mozzarella or provolone cheese
Optional Toppings:
- Sliced pickles
- Coleslaw
- Red onions
- Jalapeños
Tools Needed
- Mixing bowl
- Whisk
- Knife and cutting board
- Baking sheet or oven-safe skillet
- Oven or toaster oven
Cooking Instructions
Step 1: Make the White BBQ Sauce
In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper (if using), and sugar. Add salt to taste. Adjust sweetness or spice as needed. Set aside.
Step 2: Prepare the Chicken
Shred pre-cooked chicken into bite-sized pieces. Toss with ¼ to ½ cup of the prepared White BBQ Sauce until well-coated. Set the rest of the sauce aside for later.
Step 3: Assemble the Subs
Preheat your broiler or toaster oven to high. Slice the rolls open without cutting all the way through—leave a hinge. Divide the chicken evenly among the rolls, stuffing it in generously. Sprinkle each with shredded cheese.
Step 4: Broil Until Melty
Place the sandwiches on a baking sheet or in an oven-safe skillet. Broil for 2–4 minutes, until the cheese is melted and bubbly, and the edges of the bread are lightly toasted. Watch closely to prevent burning.
Step 5: Add Optional Toppings
Add your favorite toppings like coleslaw, pickles, or jalapeños for crunch and kick. Drizzle with more sauce if you like it tangy.
Step 6: Serve and Enjoy
Serve warm with extra sauce for dipping. Pair with fries, chips, or a crisp salad for a satisfying meal.
Why You’ll Love This Recipe
Bold, tangy flavor from the signature white BBQ sauce
Quick and easy using rotisserie chicken
Customizable with your favorite toppings
Family-friendly yet sophisticated enough for guests
Toasty and cheesy comfort food at its best
Great for meal prep—sauce and chicken can be made ahead
Mistakes to Avoid & Solutions
Using cold chicken: Cold meat won’t soak up the sauce well. Solution: Warm the chicken slightly before mixing.
Overloading sauce: Too much sauce can make the sandwich soggy. Solution: Start with less and add more if needed.
Broiling too long: The bread can burn quickly. Solution: Keep the broiler door slightly ajar and check every 30 seconds.
Dry chicken: Dry meat won’t carry the flavor. Solution: Use rotisserie or well-cooked, moist chicken breast or thigh meat.
Skipping the salt adjustment: Every mayo brand is different. Solution: Always taste and adjust your sauce.
Serving and Pairing Suggestions
Serve as a main with sweet potato fries or kettle chips
Pair with:
– Fresh garden salad
– Creamy coleslaw
– Corn on the cob
– Iced tea or lemonade
Perfect for:
– Family dinners
– Backyard parties
– Game-day spreads
– Make-your-own sandwich bar
Storage and Reheating Tips
Refrigerate leftover chicken and sauce in airtight containers for up to 3 days. Store bread and toppings separately.
To reheat:
Chicken: Warm gently in a skillet over low heat or microwave in 30-second bursts.
Assembled subs: Wrap in foil and heat in a 350°F oven for 10–15 minutes.
Avoid microwaving whole sandwiches—it makes the bread rubbery.
FAQs
1. Can I make the white BBQ sauce in advance?
Yes! It actually tastes better after a few hours. Store in the fridge for up to 5 days.
2. Is this sauce spicy?
Only mildly. The cayenne gives it a gentle heat, but you can skip it for a milder version.
3. Can I use a different protein?
Absolutely. Pulled pork or sliced turkey works great with the white sauce too.
4. What type of rolls work best?
Sturdy hoagie rolls or crusty French rolls hold up well to the sauce and fillings.
5. Can I freeze the chicken mix?
Yes. Freeze the sauced chicken in freezer bags for up to 2 months. Thaw overnight before using.
Tips & Tricks
For a smokier twist, add a drop of liquid smoke to the sauce.
Use freshly grated cheese—it melts better than pre-shredded.
Let the sandwich rest a minute before slicing to avoid a messy drip.
Toast the inside of the roll first for extra crunch and structure.
If you like it spicy, add hot sauce or chopped jalapeños to the sauce.
Recipe Variations
1. BBQ Ranch Chicken Subs
Swap half the mayo in the sauce for ranch dressing. Use cheddar cheese instead of mozzarella for a creamy, tangy spin.
2. Greek-Style Chicken Subs
Add crumbled feta and sliced cucumber. Replace lemon juice with red wine vinegar and skip the paprika for a Mediterranean vibe.
3. Buffalo White Chicken Subs
Add 1 tablespoon hot sauce to the white BBQ sauce. Use blue cheese crumbles and top with celery slices.
4. Vegetarian Version
Replace chicken with roasted cauliflower or jackfruit. Follow the same steps using the same white BBQ sauce for a flavorful meatless option.
5. Slider Style
Use small slider buns instead of large subs. Perfect for parties or appetizer spreads. Broil a tray full all at once!
Final Thoughts
Every now and then, a recipe surprises you—not because it’s fancy or complex, but because it just works. These White BBQ Chicken Subs did that for me. What began as a simple lunch idea turned into a meal that had everyone leaning back in their chairs, smiling and satisfied, fingers still messy from that tangy, creamy sauce.
It’s one of those sandwiches you make once, then immediately add to your regular rotation without question. I hope this one brings that kind of joy to your kitchen too. If it does, you’ll know what I mean when I say: this sub isn’t just a sandwich—it’s a keeper.
White BBQ Chicken Subs
Print ThisIngredients
- For the White BBQ Sauce:
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1–2 teaspoons sugar (adjust to taste)
- Salt, to taste
- For the Sandwiches:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 sub rolls (hoagie or French bread rolls)
- 1 cup shredded mozzarella or provolone cheese
- Optional Toppings:
- Sliced pickles
- Coleslaw
- Red onions
- Jalapeños
Instructions
Step 1: Make the White BBQ Sauce
Whisk together mayonnaise, vinegar, lemon juice, garlic powder, onion powder, smoked paprika, black pepper, cayenne (if using), and sugar. Add salt to taste. Adjust sweetness or spice. Set aside.
Step 2: Prepare the Chicken
Shred the cooked chicken. Mix with ¼–½ cup of the sauce until well coated. Reserve remaining sauce for later.
Step 3: Assemble the Subs
Preheat broiler to high. Slice rolls open, keeping a hinge. Fill with sauced chicken and top with shredded cheese.
Step 4: Broil Until Melty
Place subs on a baking sheet. Broil 2–4 minutes until cheese melts and edges toast. Watch closely.
Step 5: Add Optional Toppings
Top with pickles, slaw, onions, or jalapeños. Drizzle extra sauce if desired.
Step 6: Serve and Enjoy
Serve warm with extra sauce. Pair with salad, chips, or fries.
