White BBQ Chicken Po Boy

White BBQ Chicken Po Boy

INGREDIENTS
16 ounces chicken tenders or boneless thigh meat
4 Hoagie rolls
1 red tomato, sliced
1 head green leaf lettuce
1 cup mayonnaise
1 cup cider vinegar
1 tablespoon lemon juice
1½ tablespoons black pepper plus a pinch
½ teaspoon salt plus a pinch
¼ teaspoon cayenne

Season chicken with salt and pepper.
On a grill or in a skillet, cook chicken until done (an internal temperature of 160°).

For the White BBQ Sauce, mix mayo, vinegar, lemon juice, 1½ TBL pepper, 1/2 tsp salt and cayenne together and refrigerate for at least an hour before using.

Lightly toast the hoagie rolls then layer in order lettuce, tomato, chicken and finally drizzle with a generous amount of White BBQ Sauce.


Little House Midtown is located at 2351 Airport Blvd. in Mobile, Alabama.

Stuart Reb Donald is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes to Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. Stuart also hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

LittleHouseBistro.com