Wednesday, June 3, 2020



Thin slices of chicken sautéed with peppers, onions and mushrooms and loaded with cheese served with a roll of hoagie.


White BBQ Sauce:
  • 1/2 Tbsp fresh cracked white pepper
  • 2 large garlic cloves pressed
  • 1/2 Tbsp Creole mustard
  • 2 Tbsp white vinegar
  • 1 Tbsp lemon juice
  • 2 tsp horseradish
  • 1/2 tsp paprika
  • 1/2 cup mayo
  • 2 Tbsp sugar
  • 1/2 tsp salt

  • About 1/2 cup white BBQ sauce more for dipping or drizzling
  • 1 1/2 cups shredded Monterrey Jack cheese
  • 2 Tbsp vegetable oil for cooking
  • 2 large shallots sliced
  • 2 French bread subs
  • 6-8 chicken tenders
  • Salt and pepper

  1. Mix all ingredients for the white BBQ sauce and refrigerate until ready to use.
  2. Cook chicken tenders in a saute pan with some salt and pepper, until done. Add shallots about half way through cooking the chicken.
  3. Let chicken tenders cool until it can be handled. Chop chicken and place it in a mixing bowl.
  4. Add cooked onions, cheese and white BBQ sauce to the chicken. Mix well.
  5. Slice bread in the middle to stuff it. (Don't cut all the way through.)
  6. Divide chicken mixture between the subs.
  7. Sprinkle some more cheese over the top.
  8. Place subs on a baking sheet and pop them under a broiler until cheese is melted. (Keep an eye on it so it doesn't burn.)
  9. You can drizzle a little more white BBQ on top and serve right away. Enjoy your cooking!