The Ultimate South Carolina Bird Dog Sandwich
This recipe recreates the flavors of a Lowcountry summer afternoon with a simple yet delicious sandwich. Grilled, fried, or baked chicken tenders are layered with a tangy sauce (mayonnaise, Dijon mustard, honey), South Carolina mustard-based BBQ sauce, pickles, red onion, and lettuce or coleslaw on toasted hoagie rolls.
Equipment
- Grill or frying pan or baking sheet For cooking the chicken
- Small bowl For whisking the sauce
- Toaster or oven For toasting the rolls
Ingredients
Ingredients
- 4 chicken tenders grilled, fried, or baked
- 4 hoagie rolls or soft sandwich buns
- 0.5 cup tangy South Carolina mustard-based BBQ sauce
- 0.25 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 0.25 cup chopped pickles bread and butter or dill
- 1 small red onion thinly sliced
- 0.5 cup shredded lettuce or coleslaw
- salt and pepper to taste
- hot sauce optional
Instructions
- Season chicken tenders with salt and pepper. Grill, bake, or fry until cooked through. Let rest.
- Whisk together mayonnaise, Dijon mustard, honey, salt, and pepper. Taste and adjust.
- Toast hoagie rolls.
- Spread sauce on rolls. Layer chicken, BBQ sauce, lettuce/coleslaw, red onion, and pickles. Add hot sauce (optional).
- Serve immediately.
Notes
Leftover sandwiches are best enjoyed within a day. Store in an airtight container in the refrigerator. Consider adding bacon, tomatoes, or cheese for extra richness. Vinegar-based BBQ sauce can substitute for mustard-based.