I came up with these White BBQ Chicken Subs on a Thursday night when the fridge looked bleak and I needed something fast, filling, and different. You know that moment when the same old meals start to feel like background noise? That was me.
I had half a rotisserie chicken staring back at me and a couple of sandwich rolls on the counter. But I wanted more than just another chicken sandwich—I craved bold flavor, something tangy, creamy, and slightly smoky. That’s when I remembered a trip we took to Alabama years ago, where I tasted white barbecue sauce for the first time at a roadside BBQ shack. It was zingy, rich, and totally unexpected—and I’ve never forgotten it.
So, I started whisking. I played with spices, added a splash of vinegar, and gave it a little lemon brightness. The sauce came alive. Once it hit the shredded chicken, I knew dinner was going to be something special. My husband walked in, caught a whiff, and raised his eyebrows like he just stepped into a smokehouse. The kids, who normally protest anything unfamiliar, devoured their subs in record time and asked for seconds—with extra sauce on the side.
Short Description
These White BBQ Chicken Subs are packed with juicy shredded chicken tossed in a tangy, creamy white barbecue sauce, then broiled with melty cheese on toasted sub rolls. Easy, quick, and full of flavor—perfect for busy weeknights or casual weekend meals.
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
- Medium mixing bowl
- Whisk
- Knife and cutting board
- Baking sheet or oven-safe skillet
- Oven broiler or toaster oven
- Tongs or forks (for shredding and mixing)
Cooking Instructions
Step 1: Make the White BBQ Sauce
In a medium bowl, whisk together mayonnaise, white vinegar, lemon juice, garlic powder, onion powder, smoked paprika, black pepper, cayenne (if using), and sugar. Taste and add salt or more sugar if needed. The sauce should be tangy, creamy, and slightly smoky.
Step 2: Prepare the Chicken
If using rotisserie chicken, remove the skin and shred the meat into bite-sized pieces. Toss the chicken with ¼ to ½ cup of the prepared sauce until well coated. Reserve the remaining sauce for drizzling or dipping later.
Step 3: Assemble the Subs
Preheat your oven broiler or toaster oven to high. Slice the rolls lengthwise, but don’t cut all the way through—leave a hinge to hold everything together. Stuff each roll with the sauced chicken, dividing it evenly. Sprinkle a generous layer of shredded cheese over the top.
Step 4: Broil Until Melty
Place the filled subs on a baking sheet or oven-safe skillet. Broil for 2–4 minutes until the cheese is melted and bubbly, and the edges of the rolls are lightly toasted. Watch carefully—cheese can go from golden to burnt in seconds.
Step 5: Add Optional Toppings
If you’re using pickles, slaw, onions, or jalapeños, now’s the time to pile them on. A drizzle of extra white BBQ sauce adds a delicious final punch of flavor.
Step 6: Serve and Enjoy
Serve the subs warm with extra sauce on the side for dipping. Add chips, fries, or a green salad for a well-rounded meal.
Why You’ll Love This Recipe
– Quick and easy—perfect for weeknights
– Budget-friendly using leftover or rotisserie chicken
– Bold, tangy white BBQ flavor that’s unexpected and delicious
– Customizable with toppings to suit everyone’s taste
– Great for family dinners or casual get-togethers
– Kid-approved and adult-craved
– Ready in under 30 minutes
Mistakes to Avoid & Solutions
Over-saucing the chicken
Too much sauce makes the sub soggy. Use just enough to coat the chicken—save the rest for dipping.
Burning the bread under the broiler
Broilers are intense. Always keep a close eye and don’t walk away—2 to 4 minutes is all it takes.
Using cold chicken straight from the fridge
Let it come to room temperature or microwave it for 30 seconds before assembling for even heating.
Skipping the salt check on the sauce
Depending on the mayo you use, the salt levels may vary. Taste before you mix it into the chicken.
Using rolls that are too soft
Soft rolls may collapse under the filling. Choose hoagie-style or crusty sub rolls for better structure.
Serving and Pairing Suggestions
These subs are hearty enough to stand alone, but they pair wonderfully with:
– Sweet potato fries or regular fries
– Crunchy dill pickles
– Crisp apple slaw or vinegar-based coleslaw
– Light garden salad with lemon vinaigrette
– Iced tea, lemonade, or a cold craft beer
For gatherings, serve buffet-style with topping options on the side so everyone can build their perfect sandwich.
Storage and Reheating Tips
Storage: Wrap leftover sandwiches tightly in foil or place in airtight containers. Refrigerate for up to 3 days.
Reheating: For best texture, reheat in a 350°F oven for 10–12 minutes until warm and the bread is crisp.
Microwave Option: Use only if you’re in a rush—microwave for 45 seconds to 1 minute, but the bread will soften.
Freezing: The sauce and chicken mixture can be frozen (separately) for up to 2 months. Thaw in fridge overnight.
FAQs
1. Can I make the white BBQ sauce ahead of time?
Yes! It keeps well in the fridge for up to a week in a sealed container. The flavors actually get better after a few hours.
2. What’s the best substitute for mayo in the sauce?
Greek yogurt works well for a lighter option, though the texture will be slightly different. You can also use a mayo-yogurt blend.
3. Can I use another type of cheese?
Absolutely. Try sharp cheddar, Monterey Jack, or even pepper jack for a spicier version.
4. Can I make this gluten-free?
Yes—just use gluten-free rolls and double-check that your mayo and spices are gluten-free.
5. Is the cayenne pepper necessary?
Not at all. It just adds a subtle heat. You can leave it out if serving little ones or those who prefer mild flavors.
Tips & Tricks
Warm the rolls slightly before stuffing for a softer bite.
Add a few dashes of hot sauce to the white BBQ for extra kick.
Use leftover grilled chicken or smoked turkey for a twist in flavor.
Toast the inside of the rolls first to prevent sogginess.
Make extra sauce—it’s fantastic as a salad dressing or dip for fries.
Recipe Variations
Spicy Chipotle Chicken Subs
Swap the white BBQ sauce for a chipotle mayo (blend mayo with chipotle in adobo). Add pepper jack cheese and sliced jalapeños before broiling.
Buffalo White BBQ Subs
Add 1 tablespoon of buffalo sauce to the white BBQ mix. Top with blue cheese crumbles and celery slaw.
Veggie BBQ Subs
Use grilled mushrooms or jackfruit instead of chicken. Toss in the same white BBQ sauce and follow the same assembly and broiling steps.
BBQ Ranch Chicken Subs
Mix 2 tablespoons of ranch dressing into the white BBQ sauce. Add crispy bacon crumbles on top before broiling for added crunch and flavor.
Final Thoughts
These White BBQ Chicken Subs have become one of those “I can’t believe how easy this was” kind of meals that everyone in my house looks forward to. The balance of creamy, tangy, and smoky flavors wrapped in a toasted roll with melty cheese feels comforting but not heavy. It’s the kind of sandwich that’s messy in the best way—dripping with sauce, layered with flavor, and perfect down to the last bite.
As someone who cooks every single day, it’s rare that a new recipe slides into the weekly lineup without hesitation. But this one did. It’s flexible, dependable, and best of all—it disappears fast. You’ll love how fast it comes together and how easy it is to make it your own.
So next time you’re staring into your fridge wondering what to do with that leftover chicken—give this a go. It might just become your new weeknight hero.
White BBQ Chicken Subs
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
Instructions
- Whisk together mayonnaise, white vinegar, lemon juice, garlic powder, onion powder, smoked paprika, black pepper, cayenne (optional), and sugar. Adjust salt and sugar to taste.
- Shred rotisserie chicken and toss with ¼ to ½ cup of the sauce. Save the rest for serving.
- Preheat broiler. Slice rolls lengthwise, leaving a hinge. Fill evenly with sauced chicken and top with shredded cheese.
- Broil subs for 2–4 minutes until cheese melts and rolls toast lightly. Watch closely.
- Top with pickles, slaw, onions, or jalapeños. Drizzle extra sauce if desired.
- Serve warm with extra sauce. Pair with chips, fries, or salad.
