Alabama BBQ Sandwiches

Alabama BBQ Sandwiches



8 And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.

2 Corinthians 9:8

I have said it before, but I really look forward to serving our small group dinner on Sunday nights. There is just something about sharing a meal and conversation with people you are on a spiritual journey with, that just makes the meal and the conversation that much sweeter.

This was a busy weekend for us, as we drove over an hour to find a theater that wasn’t sold out to see Avengers. Scarlet, our oldest, is a major nerd and has been asking to see this movie for months. No spoilers here, but let’s just say I stayed awake for the whole 3 hours! I have never stayed awake for an entire superhero movie, so this was an accomplishment for me. The upside to driving so far away was that there was a brand new Sam’s near the theater. This was a great time to check it out and think about what I wanted to make for Sunday. I picked up a large pack of chicken tenders and a bag of mini sub rolls and got to work on these tasty sandwiches.

Alabama White BBQ Sandwiches

For the Sauce:

  • 1 cup mayo
  • 4 tablespoons white vinegar
  • 1 tablespoon fresh cracked white pepper
  • 1 tablespoon Creole mustard
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • 4 large garlic cloves
  • 4 teaspoons horseradish
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika

Mix all ingredients together and chill in the fridge until ready to use.

For the Sandwiches:

  • 14 – 16 chicken tenders
  • 2 tablespoons vegetable oil (for cooking)
  • 1 tablespoon butter
  • Salt and pepper
  • 3 large onions, caramelized
  • 1½ cups shredded Monterrey Jack cheese
  • 4-6 French bread subs

Saute chicken tenders in butter and vegetable oil over medium high heat, seasoning with salt and pepper.

Dice chicken and mix with caramelized onions and sauce, reserving some sauce to drizzle on top of the finished rolls. Stuff rolls and sprinkle with shredded cheese. Bake at 350 degrees for 15-20 mins., or until subs are toasted and cheese has melted. Drizzle with remaining BBQ Sauce.

For the caramelized onions:3

  • 3 large onions, sliced
  • heavy drizzle of olive oil
  • 1 teaspoon butter
  • heavy pinch of sugar
  • 1 teaspoon of salt

Heat olive oil and butter in a heavy bottom sauce pan. Add onions. Cook over medium heat for about 10 minutes. Add sugar and cook for another 10 minutes. Add salt and cook for another 10 minutes. Continue cooking until the onion have reached a dark caramel color. You may want to deglaze the pan with a good white wine if they begin to stick to the pan ( you can also use chicken stock if you don’t have wine on hand). Just remember that you want them to develop a sweet flavor, so don’t stir too much and don’t be tempted to turn up the heat! These like to cook low and slow.

This week has really held a lot of blessings for me and it was great to celebrate those with our group. We were even lucky enough to have a new family join us this week, so that was a blessing in and of itself!

Until next time,

Fellowship Foodie

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