South Carolina Bird Dog Sandwiches (Print Version)
Crispy chicken, tangy mustard sauce, and crunchy toppings unite for bold, Southern-inspired sandwiches.
# Ingredients:
→ Main Components
01 -
4 cooked chicken tenders, grilled, baked, or fried
02 -
4 hoagie rolls or soft sandwich buns
→ Sauces and Condiments
03 -
1/2 cup South Carolina mustard-based BBQ sauce
04 -
1/4 cup mayonnaise
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon honey
07 -
Salt and freshly ground black pepper, to taste
08 -
Hot sauce, optional
→ Toppings
09 -
1/4 cup chopped pickles, bread and butter or dill
10 -
1 small red onion, thinly sliced
11 -
1/2 cup shredded lettuce or coleslaw
# Instructions:
01 -
Season chicken tenders with salt and pepper. Grill, bake, or fry over medium-high heat until reaching a golden brown colour and an internal temperature of 75°C, about 5–7 minutes per side if grilling. Set aside to rest.
02 -
In a small mixing bowl, combine mayonnaise, Dijon mustard, honey, and a pinch of salt and pepper. Whisk until the mixture is smooth and homogenous.
03 -
Place hoagie rolls or sandwich buns cut side down in a dry skillet or preheated oven for 2–3 minutes until edges are crispy and lightly golden.
04 -
Spread a generous layer of mustard mayo sauce on the base of each toasted roll. Place one chicken tender on top. Drizzle with South Carolina mustard BBQ sauce. Add shredded lettuce or coleslaw, sliced red onions, and chopped pickles. Optionally, add a few drops of hot sauce for extra heat.
05 -
Place the top half of the roll on each sandwich. Serve at once while the chicken is warm and the bread retains its crispness.
# Notes:
01 -
For optimal texture, allow cooked chicken to rest briefly before assembly to retain juiciness and prevent soggy bread.