South Carolina Bird Dog Sandwiches

Ingredients:

4 chicken tenders (grilled, fried, or baked)
4 hoagie rolls or soft sandwich buns
1/2 cup tangy South Carolina mustard-based BBQ sauce
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup chopped pickles (bread and butter or dill, based on preference)
1 small red onion, thinly sliced
1/2 cup shredded lettuce or coleslaw
Salt and pepper, to taste
Optional: Hot sauce for an extra kick

Directions:

Prepare the Chicken: If using raw chicken tenders, season with salt and pepper, then grill, bake, or fry until fully cooked and golden brown (about 5-7 minutes per side for grilling). Once cooked, set aside.
Make the Sauce: In a small bowl, combine the mayonnaise, Dijon mustard, honey, and a pinch of salt and pepper. Stir well until smooth and creamy.
Toast the Rolls: Lightly toast the hoagie rolls or sandwich buns in a skillet or oven for 2-3 minutes, just until crispy on the edges.
Assemble the Sandwiches:
Spread a generous layer of the mustard mayo sauce on the bottom half of each toasted roll.
Place a cooked chicken tender on top.
Drizzle the tangy South Carolina mustard BBQ sauce over the chicken.
Add a handful of shredded lettuce or coleslaw for crunch and freshness.
Top with sliced red onions and pickles for extra tang and texture.
Optionally, drizzle some hot sauce for an added spicy kick.
Serve: Place the top half of the roll on the sandwich and serve immediately while the chicken is warm.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 500-600 per sandwich | Servings: 4