South Carolina Bird Dog Sandwiches (Print version)

Crispy chicken tenders, bacon, cheddar, and honey mustard tucked into warm buns for a fast Southern sandwich.

# Ingredients:

01 - 8 crispy chicken tenders, frozen or homemade, cooked until crisp

02 - 4 hot dog buns or small hoagie rolls

03 - 8 slices bacon, cooked crisp

04 - 1 cup (115 g) shredded sharp cheddar cheese

05 - 1/2 cup (120 ml) honey mustard sauce

06 - 1/4 cup (60 ml) Carolina Gold sauce or barbecue sauce, optional

07 - Dill pickle chips, optional

01 - Cook the bacon in a skillet or oven until crisp. Drain on paper towels and set aside.

02 - Bake or air fry the chicken tenders according to the package directions, or until crisp and fully cooked to 165°F in the center.

03 - Heat the oven to 375°F. Open the buns and place them on a baking sheet. Warm for 1-2 minutes so they are soft but not dry.

04 - Place two chicken tenders in each bun. Top each sandwich with two slices of bacon and 1/4 cup shredded cheddar.

05 - Return the sandwiches to the oven for 4-6 minutes, until the cheese is melted and the buns are warm.

06 - Drizzle each sandwich with honey mustard and a little Carolina Gold sauce if using. Add pickles and serve right away.

01 - Serve immediately for the crispiest chicken and best bun texture.

02 - Use smaller tenders if possible so each bun holds two pieces neatly.