South Carolina Bird Dog Sandwiches (Print Version)

Tender chicken, tangy mustard BBQ sauce, and fresh toppings on toasted hoagie rolls—a South Carolina favorite!

# Ingredients:

01 - 4 chicken tenders (grilled, fried, or baked)

02 - 4 hoagie rolls or soft sandwich buns

03 - 1/2 cup tangy South Carolina mustard-based BBQ sauce

04 - 1/4 cup mayonnaise

05 - 2 tablespoons Dijon mustard

06 - 1 tablespoon honey

07 - 1/4 cup chopped pickles (bread and butter or dill)

08 - 1 small red onion, thinly sliced

09 - 1/2 cup shredded lettuce or coleslaw

10 - Salt and pepper, to taste

11 - Optional: Hot sauce for an extra kick

01 - Season raw chicken tenders with salt and pepper. Grill, bake, or fry until golden and fully cooked (about 5–7 minutes per side). Set aside.

02 - In a small bowl, mix mayonnaise, Dijon mustard, honey, salt, and pepper until smooth.

03 - Lightly toast hoagie rolls in a skillet or oven for 2–3 minutes until the edges are crispy.

04 - Spread honey mustard sauce on the bottom bun. Place a chicken tender on top. Drizzle with South Carolina mustard BBQ sauce.

05 - Layer with lettuce or coleslaw, red onions, and chopped pickles. Add hot sauce if desired.

06 - Top with the other half of the roll and serve immediately while warm.

01 - You can use rotisserie or frozen tenders for a shortcut.

02 - Bread and butter pickles add sweetness; dill offers a classic tang.

03 - Swap coleslaw for lettuce to add extra crunch and flavor.