South Carolina Bird Dog Sandwiches (Print Version)
Golden chicken, sharp mustard sauce, and crispy veggies come together for a big, Southern bite every time.
# Ingredients:
→ Main Components
01 -
4 sub rolls or soft buns for sandwiches
02 -
4 grilled, baked, or fried chicken tenders, already cooked
→ Sauces and Condiments
03 -
2 tablespoons Dijon mustard
04 -
Hot sauce, if you want
05 -
Salt and black pepper, use as much as you like
06 -
1 tablespoon honey
07 -
1/4 cup mayo
08 -
1/2 cup Carolina-style mustard BBQ sauce
→ Toppings
09 -
1/2 cup coleslaw mix or shredded lettuce
10 -
1 small red onion, sliced really thin
11 -
1/4 cup diced bread-and-butter or dill pickles
# Instructions:
01 -
Heat chicken tenders in a pan or oven until they're sizzling and hit about 75°C inside. Aim for 5–7 minutes a side if grilling. Let them chill a sec before using.
02 -
Stir together honey, mayo, Dijon mustard, and some salt and pepper in a bowl. Keep mixing until it's creamy with no lumps left.
03 -
Toast your sandwich buns or hoagie rolls, cut side down, on a dry hot pan or in the oven. Give them 2–3 minutes till edges get crunchy and a little golden.
04 -
First, swipe the mustard mayo sauce on the inside of each bun. Pop a chicken tender on next. Splash on some Carolina BBQ sauce. Throw on lettuce or slaw, onions, and lots of pickles. Give it a dash of hot sauce if you're into spice.
05 -
Top each with the other half of the bun and dig in right away while everything’s hot and crispy.
# Notes:
01 -
Let the chicken rest a bit after it’s cooked. It stays juicy this way and won’t make the bread soggy.