South Carolina Bird Dog Sandwiches with Cheddar and Bacon
By Emma Collins
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Dinner takes 25 minutes. These South Carolina Bird Dog sandwiches are a fast and easy hot meal. Ingredients for the sandwich include fried chicken strips in a white hoagie bun with yellow cheddar cheese, bacon, and dill pickles, plus two sauces served on top after the cheese has melted.
I cook bacon in a cold skillet over medium heat until it is well done and dark brown and drain it on a plate covered with paper towels (let it stand for a minute to keep it from falling apart). Cool the cooked bacon and break it into smaller pieces. Bring the chicken to serving temperature and top it with cheese. Broil for 45 to 60 seconds to melt the cheese onto chicken strips.
For toppings, I recommend using two squeeze bottles, if possible, one containing mahogany barbecue sauce and another containing honey mustard, to make a thick zigzag shape. Other toppings are a thick zigzag of sauce applied lengthwise and 3 to 4 dill pickle slices. Colors that contrast with the melted cheese include mahogany sauce, yellow mustard, and green pickle slices.
Serve the sandwiches immediately. Serve coleslaw and vinegar potato salad on the side. For Southern parties with other appetizers, I also offer deviled egg macaroni salad. An appropriate dessert is an orange creamsicle jello pie.
Why this recipe works
- One baking sheet can brown rolls and melt cheese. You don't need a special sandwich press.
- Dinner can be made in 25 minutes using cooked chicken tenders. Sandwich assembly will take additional time.
- Bacon is cooked at the same time as chicken. Two items are cooked together.
- Two squeeze bottles allow you to create a zigzag drizzle pattern and place the sauces wherever you want them on the dish.
- White hoagie rolls are sturdy enough not to fall apart when you add toppings and other condiments.
- Four sandwiches make a full meal for a small group and do not need to be cooked in batches.
Ingredients
- •8 fried chicken tenders (large, golden-brown)
- •4 white hoagie rolls
- •1 cup yellow cheddar cheese (115 g, shredded)
- •6 slices thick-cut bacon (about 150 g)
- •¼ cup mahogany BBQ sauce (60 ml)
- •¼ cup honey mustard (60 ml)
- •12 slices dill pickles (12-16 circular slices)
- •1 tbsp butter (15 g, for toasting the rolls)
- •black pepper (a pinch)
Instructions
- 1
Put the bacon in a cold skillet and cook over medium heat until the fat has rendered and the strips are deep mahogany brown. Transfer to a paper-towel-lined plate, let cool, then crumble into small bits.
- 2
Heat the chicken tenders until hot and crisp. If using pre-cooked tenders, bake at 400°F (200°C) for 10 minutes, until sizzling and golden-brown.
- 3
Slice the hoagie rolls lengthwise without cutting all the way through. Butter the insides, place face-up on a baking sheet, and broil for 1-2 minutes until the edges begin to brown.
- 4
Place 2 chicken tenders in each roll. Top each sandwich with 1/4 cup (28 g) shredded cheddar and a pinch of black pepper, then broil for 45-60 seconds until the cheese is melted.
- 5
Scatter the bacon over the cheese. Drizzle with mahogany BBQ sauce and honey mustard in zigzags, then top each sandwich with 3-4 dill pickle slices.
FAQ
Nutrition (per serving)
Calories
645
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
