White BBQ Chicken Subs (Southern-Style Sandwiches!)

The first time I had white BBQ sauce was at a hole-in-the-wall BBQ joint in Alabama, and I was skeptical. BBQ sauce is supposed to be red and sweet, right? Wrong. One bite of that tangy, creamy, vinegar-spiked sauce on smoky chicken and I was a convert.

When I got home, I had to figure out how to make it myself. Turns out, white BBQ sauce is incredibly simple—mostly mayo, vinegar, and spices—but the flavor is complex and addictive. It’s tangy without being overwhelming, creamy without being heavy, and it makes chicken taste absolutely incredible.

These White BBQ Chicken Subs have become my go-to when I want something that feels special but doesn’t require any fancy techniques. The sauce does all the heavy lifting, and everyone always asks what makes them taste so good. That’s when I get to introduce them to the magic of Alabama white BBQ.

Why You’ll Love This Recipe

White BBQ sauce is a revelation. If you’ve never had it, prepare for your mind to be blown. It’s tangy, creamy, slightly spicy, and completely different from regular BBQ sauce. The mayo base makes it rich and coating while the vinegar keeps it bright and sharp. It’s the kind of sauce that makes you rethink what BBQ can be.

It’s easier than you think. The sauce comes together in five minutes with ingredients you probably already have. No cooking required—just whisk everything together and you’re done. The chicken is straightforward grilled or pan-seared chicken breast. Nothing complicated, just good flavors.

Perfect for summer grilling. Fire up the grill, cook some chicken, slather it in white BBQ sauce, and you’ve got the ultimate summer sandwich. The sauce is lighter and tangier than traditional BBQ, which makes it perfect for hot weather when heavy sauces feel too much.

Incredibly versatile. This white BBQ sauce works on everything. Use it as a dip for chicken tenders, slather it on burgers, toss it with pulled chicken, drizzle it on salads. Once you make it, you’ll find excuses to put it on everything.

The leftovers are amazing. The chicken actually gets better as it sits in the sauce. Make extra and you’ve got lunch sorted for days. The flavors meld together and intensify, making day-two sandwiches even better than fresh.

Crowd-pleasing without being boring. These subs are familiar enough that picky eaters will try them, but different enough that food enthusiasts get excited. It’s that sweet spot between adventurous and accessible.

Ingredients

For the White BBQ Sauce:

• 1 cup mayonnaise
  • Key note: Use good quality mayo here—it’s the base of the sauce.
• 3 tablespoons apple cider vinegar
  • Key note: This is what gives white BBQ its signature tang.
• 2 tablespoons lemon juice (fresh is best)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or brown sugar)
  • Key note: Just a touch of sweetness to balance the tang.
• 2 teaspoons prepared horseradish
  • Key note: Adds a subtle kick that makes the sauce interesting.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt to taste

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts (about 3-4 breasts)
  • Key note: Pound them to even thickness for uniform cooking.
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Subs:

• 4 sub rolls or hoagie rolls
  • Key note: Use good quality bakery rolls if you can—they make a difference.
• 2 tablespoons butter, melted (for toasting the rolls)
• 8 slices provolone or white cheddar cheese
• Lettuce leaves (iceberg or romaine)
• Sliced tomatoes
• Sliced red onion (optional)
• Pickles (optional but highly recommended)

Step-by-Step Instructions

Step 1: Make the White BBQ Sauce

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, honey, horseradish, garlic powder, onion powder, smoked paprika, black pepper, and cayenne if using. Mix until completely smooth.

Taste and adjust seasoning with salt. The sauce should be tangy, slightly sweet, and creamy with a little kick from the horseradish. If it’s too thick, add a splash more vinegar. If it’s too tangy, add a bit more honey.

Cover and refrigerate while you prepare the chicken. The flavors will meld together as it sits.

Step 2: Prep and Season the Chicken

If your chicken breasts are uneven in thickness, pound them to about 3/4 inch thickness using a meat mallet. This ensures even cooking and prevents dry edges while the center cooks through.

Brush both sides of the chicken with olive oil, then season generously with garlic powder, smoked paprika, salt, and black pepper. Let it sit for a few minutes while you heat your cooking surface.

Step 3: Cook the Chicken

For grilling: Preheat your grill to medium-high heat (about 400°F). Grill the chicken for 6-7 minutes per side, until it reaches an internal temperature of 165°F and has nice grill marks. Let it rest for 5 minutes before slicing.

For stovetop: Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through to 165°F. Let rest for 5 minutes.

Slice the chicken into strips or chop it into bite-sized pieces, depending on your preference.

Step 4: Toss Chicken in White BBQ Sauce

Place the sliced chicken in a bowl and add about half of the white BBQ sauce. Toss until every piece is well coated. Reserve the remaining sauce for spreading on the rolls and for serving on the side.

The chicken should be generously coated—don’t be shy with the sauce. This is what makes these subs special.

Step 5: Toast the Rolls

Split your sub rolls open and brush the insides with melted butter. Heat a large skillet or griddle over medium heat and toast the rolls cut-side down until golden brown and crispy, about 2-3 minutes.

You can also toast them in a 400°F oven for 5 minutes if you prefer. Toasting prevents the bread from getting soggy from the sauce.

Step 6: Assemble the Subs

Spread a thin layer of white BBQ sauce on the bottom half of each toasted roll. Layer with lettuce, tomato slices, and red onion if using.

Pile the white BBQ chicken generously on top of the vegetables. Top with two slices of cheese per sub.

If you want melted cheese (highly recommended), place the assembled subs on a baking sheet and broil for 2-3 minutes until the cheese melts and bubbles. Or just let the warm chicken melt the cheese naturally.

Close the subs with the top roll, cut in half if desired, and serve immediately with extra white BBQ sauce on the side for dipping.

Serving Suggestions

These White BBQ Chicken Subs are hearty on their own, but here are some great sides:

Classic coleslaw is the traditional pairing with white BBQ. The creamy, tangy slaw complements the sauce perfectly. You can even dress your slaw with white BBQ sauce instead of regular dressing for double the Alabama flavor.

Sweet potato fries add sweetness that balances the tangy sauce. The contrast between sweet and tangy is chef’s kiss. Regular fries work great too, obviously.

Pickle spears on the side are essential. The sour crunch cuts through the richness of the mayo-based sauce and adds texture contrast.

Corn on the cob keeps it summery and Southern. Brush the corn with some of the white BBQ sauce after grilling for extra flavor.

Potato salad or pasta salad rounds out a classic BBQ spread. These subs work great for cookouts and casual gatherings.

A simple green salad with a light vinaigrette helps balance the richness of the sandwich. Sometimes you just need something fresh and crisp alongside all that creamy sauce.

Storage Tips

White BBQ Sauce: Store the sauce in an airtight container in the fridge for up to 2 weeks. The flavors actually improve after a day or two. Give it a stir before using as it may separate slightly.

Cooked Chicken: Store the cooked chicken (with or without sauce) in an airtight container in the fridge for up to 4 days. If storing with sauce, the chicken will absorb more flavor over time, which is a good thing.

Assembled Subs: These are best eaten fresh. If you must store assembled subs, wrap them tightly in foil and refrigerate for up to 24 hours. The bread will soften, but they’ll still taste good.

Freezing: The white BBQ sauce doesn’t freeze well due to the mayo base—it separates when thawed. The cooked chicken freezes great for up to 3 months. Thaw and toss with fresh sauce when ready to eat.

Meal Prep Tip: Keep the components separate—sauce in one container, sliced chicken in another, prepped veggies in another. Assemble fresh when ready to eat. This keeps everything at peak freshness and prevents soggy bread.

Whisk together all white BBQ sauce ingredients in bowl until smooth. Refrigerate while preparing chicken. Pound chicken breasts to even thickness. Brush with olive oil, season with garlic powder, smoked paprika, salt, and pepper. Grill or pan-sear chicken 6-7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice. Toss sliced chicken with half the white BBQ sauce until well coated. Brush sub rolls with melted butter. Toast cut-side down in skillet until golden, about 2-3 minutes. Spread sauce on bottom roll, layer with lettuce, tomato, onion. Add chicken and cheese. Broil 2-3 minutes to melt cheese if desired. Close subs, cut in half, serve with extra sauce for dipping.

Final Thoughts

Here’s what I love about these White BBQ Chicken Subs—they introduce people to a whole different style of BBQ that many have never tried. The first bite usually gets a surprised look, then a smile, then a request for the recipe.

White BBQ sauce is one of those regional specialties that deserves way more recognition. It’s simple to make, incredibly versatile, and adds a totally different dimension to familiar foods. These subs prove that sometimes the best discoveries come from stepping outside what we think BBQ “should” be.

So grab some mayo, mix up that sauce, and get ready to become a white BBQ convert. Your sandwich game is about to level up.

Let’s make these subs!

— Kip