South Carolina Bird Dog Sandwiches Recipe
South Carolina Bird Dog Sandwiches are a flavorful and hearty sandwich featuring juicy grilled, fried, or baked chicken tenders layered with tangy South Carolina mustard-based BBQ sauce, honey mustard spread, fresh lettuce or coleslaw, pickles, and sliced red onions on toasted hoagie rolls. This classic Southern-inspired sandwich offers a perfect balance of sweet, tangy, and savory flavors, ideal for a satisfying lunch or casual dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: Southern American
Ingredients
Chicken and Sandwich
- 4 chicken tenders (grilled, fried, or baked)
- 4 hoagie rolls or soft sandwich buns
- 1/2 cup tangy South Carolina mustard-based BBQ sauce
- 1/2 cup shredded lettuce or coleslaw
- 1 small red onion, thinly sliced
- 1/4 cup chopped pickles (bread and butter or dill)
- Salt and pepper, to taste
- Optional: Hot sauce for an extra kick
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Season raw chicken tenders evenly with salt and pepper. Cook them by grilling, baking, or frying until the chicken is golden brown and fully cooked through, approximately 5 to 7 minutes per side depending on the cooking method used. Once done, set the tenders aside to rest briefly.
- Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, along with a pinch of salt and pepper. Whisk thoroughly until the sauce reaches a smooth and creamy consistency with balanced sweet and tangy flavors.
- Toast the Rolls: Lightly toast the hoagie rolls by placing them in a skillet over medium heat or in the oven for 2 to 3 minutes. Toast just until the edges are crispy and the bread is warm, enhancing texture and flavor.
- Assemble the Sandwiches: Spread a generous layer of the prepared honey mustard sauce on the bottom half of each toasted bun. Place one cooked chicken tender on top. Drizzle each tender with about two tablespoons of the South Carolina mustard-based BBQ sauce to impart tangy, smoky flavor.
- Add Toppings: Top the sauced chicken with shredded lettuce or coleslaw for crunch, thinly sliced red onions for a mild bite, and chopped pickles to add tangy acidity. Add hot sauce if you desire a spicy kick to complement the flavors.
- Serve: Close the sandwich with the top halves of the rolls and serve immediately while warm to enjoy the perfect combination of textures and flavors.
Notes
- You can choose grilling, baking, or frying for the chicken tenders according to your preference or available equipment.
- If you prefer less tangy BBQ notes, adjust the amount of South Carolina mustard BBQ sauce accordingly.
- Coleslaw can be substituted with shredded lettuce if you want a lighter topping.
- Hot sauce is optional but adds a nice contrast to the sweet and tangy sauces.
- Make sure to toast the rolls just enough to get crisp edges without drying out the bread.
