These sandwiches have an interesting taste, mostly from the sauce that I'll describe in a moment. But, I ran into a small issue with the "as-written" recipe that could be easily fixed by making one equally small improvement.
First, let's talk about the filling for these subs. It's a pretty simple blend of chicken, shallots, and cheese, but what sets it apart is the sauce. It's called a "white barbecue" sauce, but I'm not sure how it would hold up if it were used on an actual barbecue grill. White Barbecue Sauce has its origins in Alabama, and is sometimes called Alabama White Sauce. It's mayonnaise based, much thinner in consistency than a tomato-based sauce, and contains a blend of spices you wouldn't expect in something called "barbecue". This recipe contains one version, but there are many variations available that could be substituted. This sauce has a pretty good flavor blend with just enough of a kick to set this sandwich apart from your everyday sub, and the sauce can be used for many other dishes.
Now, about that improvement I mentioned... The best way to describe it is, it's all about the bread!
The published recipe I used called for two "French bread subs". I checked three different grocers in my area and they were very consistent in what they offered as "French bread" or a "French roll'; that is, a large (14-16 inches long, 3-4 inches wide, and 2-3 inches high) loaf of bread that is crusty on the outside and very soft and chewy on the inside. The consistency of the bread is perfect for these sandwiches, but the size isn't. There was literally so much bread that the chicken filling was lost (you can sort of tell by looking at the photo on the recipe card). Supposedly each loaf was to make two servings, but with all the bulk of the bread they would have easily made four.
Honestly, I don't know if this difference is because the person who published the recipe could purchase "French bread subs" that were smaller or my local bakeries simply made them larger, but the improvement I would suggest is to replace the term "French bread sub" with "Hoagie roll". This seems to make a better fit for the available filling, as a hoagie is usually around 6 to 12 inches long, about 2 inches wide, and maybe 2 inches high, and they have much less bulk. In the recipe card, I modified the ingredient list and nutritional information to use 6-8 inch hoagie rolls (if 6-8 inch rolls aren't available, use 12-inch rolls and cut them in half to make two servings each). Sometime in the future I'll remake these and repost the photo.
Adapted from Will Cook For Smiles
A tasty chicken sandwich with a zingy homemade "white barbecue" sauce. Quick and easy to make!
Adapted from Will Cook For Smiles
In a medium bowl, combine all ingredients and whisk until completely blended (mixture will be thin). Place bowl in refrigerator to chill.
Heat oil in a skillet over medium-high heat. Lightly season chicken with salt and pepper, then place in skillet and cook 2-3 minutes on one side. Turn chicken and add shallots, continuing to cook until chicken is done and shallots turn translucent. Remove from heat.
Set chicken aside until it is cool enough to handle, then cut into small chunks. Place chicken and cooked shallots into a mixing bowl. Add 6 ounces (1-1/2 cups) of the cheese and 1/2 cup of the white barbecue sauce, then mix together.
Slice rolls down the middle of the top to open them, taking care not to cut completely through. Stuff each roll with equal amounts of the chicken mixture. Sprinkle remaining cheese on top.
Turn oven on to Broil setting. Place the sandwiches on a baking tray, then place in the oven just long enough to melt the cheese. Remove from oven and serve immediately.
Servings 4
Serving Size 1 sandwich
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.