Spicy BBQ Chicken Subs
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken shredded fine. Corn kernels mixed in. Celery and green onion chopped small. Sauce thick, with chili and garlic powder. Butter melted first. Ketchup tang. Apple jelly sweet with a hint of low heat from Tabasco. Dijon mustard sharpness. Worcestershire adds depth. Mayo whipped with chili for spread. Soft submarine rolls hold it all. Leafy lettuce crunch for contrast. Salt and pepper taste balance. Simmer, cool, then build sandwiches. Prep and cook around 50 minutes. Serves four to six.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4 to 6 servings
#chicken
#BBQ
#sandwiches
#dinner
#easy
Chicken pulled, corn mixed, sharp onion and celery chopped. Spicy barbecue sauce simmers down with butter, ketchup, tangy vinegar, a dollop of apple jelly—sweet twist. Mustard punches in, Worcestershire makes it complex. Mayonnaise turns spicy with chili powder, not too much. Submarine buns soft and tender. Leafy crunch in there. Salt and pepper tweak each bite. Time around fifty minutes total. Four to six sandwiches come together. Warm sauce coats chicken, wait till it thickens. Cool slightly, spread mayo, pile in chicken filling, lettuce crisp and cool. Hands get messy fast. Good sandwiches, no fuss. Mismatched heat with sweet but brings bite and juicy bites. Lunch or dinner done.
Ingredients
BBQ Sauce
- 3 ml (3/4 tsp) chili seasoning
- 3 ml (3/4 tsp) onion powder
- 1.5 ml (1/2 tsp) garlic powder
- 40 ml (3 tbsp) butter
- 75 ml (5 tbsp) ketchup
- 50 ml (3 tbsp plus 1 tsp) apple cider vinegar
- 45 ml (3 tbsp) apple jelly
- 20 ml (1 tbsp plus 1 tsp) Dijon mustard
- 15 ml (1 tbsp) Worcestershire sauce
- Few drops Tabasco, optional and to taste
Chili Mayonnaise
- 90 ml (3/8 cup) mayonnaise
Chicken Filling
- 600 ml (2 1/2 cups) cooked shredded chicken
- 400 ml (1 2/3 cups) frozen corn kernels, thawed
- 1 stalk celery, finely chopped
- 1 green onion, finely sliced
- 4 to 6 soft submarine sandwich rolls
- 4 to 6 curly leaf lettuce leaves
- Salt and pepper, to taste
About the ingredients
Butter melted first, spices toasted a little to bring out warmth. Apple jelly swaps something classic for subtly fruity sweetness layer. Vinegar balances sugariness; ketchup gives body. Dijon mustard not yellow, sharper, more punch. Worcestershire acts like umami glue. Tabasco optional, just enough to tingle. Mayo kicked with chili powder or smoked paprika, safer sub to hot sauce. Chicken must be cooked and shredded, anything from roast or rotisserie works. Corn kernels frozen but thawed, small sweet pops. Celery and green onion finely chopped for texture, fresh crunch. Rolls should be soft but sturdy, submarine style holds filling well. Lettuce curly gives leaf texture, avoid limp greens here. Salt and pepper sprinkled carefully to round flavors, not blast.
Method
Build Sauce
- Melt butter over medium heat in small saucepan. Heat chili seasoning, onion and garlic powders about 3 minutes, letting aromas release. Stir in ketchup, vinegar, jelly, mustard, Worcestershire. Simmer for 12 to 18 minutes, stir often. Sauce thickens, sticky, deep color. Remove from heat. Add Tabasco drops, stir, set aside to cool.
Mix Mayo
- Whisk mayo with a pinch of chili powder or a hint of smoked paprika for subtle heat. Chill until ready.
Prepare Filling
- In large bowl, combine shredded chicken, corn, celery, onion. Stir in cooled BBQ sauce. Taste. Salt and pepper added sparingly can lift flavors.
Assemble Subs
- Carefully slice rolls lengthwise, not all the way through. Spread chili mayonnaise inside. Leaf lettuce goes next, crisp and fresh. Spoon chicken mixture generously over. Close, press gently. Serve immediately or wrap for later.
Cooking tips
Butter melts first, spices gently toasted so they bloom but don’t burn. Good attention needed the 12 to 18 minutes simmer time; sauce thickens slowly and mustn’t scorch. Remove early if too thick. While sauce simmers, whip up mayo with chili powder in small bowl, refrigerate till assembly. Mix chicken, corn, celery, onion into big bowl, coat with cooled BBQ sauce but not hot; sauce melts mayo otherwise. Taste and season with salt and pepper sparingly. Slice rolls lengthwise partially so filling stays put without bursting out. Spread chili mayo inside, then leaf lettuce carefully layered so it doesn’t wilt under warm filling. Spoon filling evenly, pack it tight but no overflow. Close subs gently. Serve quickly or wrap in foil for transporting. Sandwiches hold well about an hour but best fresh. Cleanup minimal, utensils for chopping, mixing, and sauce pan. Cooking times flexible—just watch sauce consistency closely. This method keeps layers distinct and textures sharp throughout each bite.
Chef's notes
- 💡 Melt butter in a pan, medium heat. Spices heated for aromas. Don't burn them. Watch closely, around 3 minutes. Builds flavor quick. Thick sauce comes next. Ketchup blends well with vinegar. Apple jelly adds sweet.
- 💡 Mix mayo, chili, or paprika. Bit of spice works. Chill until needed, it makes a difference. Sandwich rolls sliced carefully, not all the way. Layering is key—lettuce first. Keeps things fresh, adds texture.
- 💡 Simmer BBQ sauce gently; stir often. 12 to 18 minutes. Must thicken. But don't scorch it. Too thick too fast? Remove from heat sometimes. Wait until cooled before mixing with chicken. Avoid melting mayo.
- 💡 Lettuce crispy; avoid limp greens. Curly leaf is best for this. It holds up under warmth. Chicken should be shredded fine. Says a lot for flavor distribution. Salt and pepper added subtly to enhance taste.
- 💡 Wrap sandwiches in foil if taking out. Good for about an hour. Serve fresh for best results. Easy cleanup, not messy. Just chopping and mixing tools needed. Cooking times can vary—stay vigilant.
Common questions
How do I make it spicier?
Add more chili seasoning or extra Tabasco sauce. Check after mixing. Taste continually, adjust as needed. Too spicy? A bit more mayo can help.
Can I use rotisserie chicken?
Yes, saves time, flavorful too. Shred it fine, mix well. All about the balance, sauce should coat evenly. Checks flavors—no overpowering.
How to store leftovers?
Keep in airtight container, fridge. Lasts 2-3 days easily. Reheat before serving. Or eat cold, still tasty. Don't let it sit out too long.
What if I can't find submarine rolls?
Try hoagie rolls or even sliced bread. Not ideal but works. Adjust filling if use smaller pieces. More layers might be needed with bread.
