Grab a bowl and toss in everything for the tangy white sauce: mayo, vinegar, pepper, mustard, salt, sugar, garlic, horseradish, lemon juice, and paprika. Give it a good whisk until smooth as silk. Pop it in the fridge while you work on the rest. This chill time lets all the flavors come together beautifully.

Pour the oil into a large skillet and let it heat up over medium-high. While it warms, sprinkle salt and pepper on both sides of the chicken. Add the tenders and cook one side for 4 minutes or so, until golden. Flip them over and let them finish cooking, 3 minutes, until they’re no longer pink.

When you turn the chicken over, toss the sliced shallots into the same pan. Move them around now and then so they soften and brown just a little. By the time the chicken’s done, the shallots should be tender and slightly caramelized.

Take the chicken out of the pan and let it sit a bit until it’s cool enough to handle. Chop into bite-sized chunks and throw them in a bowl. Add in those caramelized shallots, 1 cup of shredded Monterey Jack, and about 1/2 cup of the tangy white sauce. Stir everything so it’s well coated and combined.

Fire up the broiler. Slice your sub rolls lengthwise, but don’t cut them all the way through! Leave a hinge so you can stuff them easily. Place the rolls, opened up, on a baking sheet and get ready to fill them.

Take that chicken mix and pack it into the two rolls evenly. Really fill them up—don’t hold back! Sprinkle the last 1/2 cup of cheese on top of each stuffed roll for that all-important cheesy finish.

Slide your baking sheet under the broiler for a quick toast. Watch them like a hawk—2 to 3 minutes tops! Once you see the cheese bubbling and the bread edges toasted, pull them out.

Lift those hot sandwiches carefully from the baking sheet and drizzle a bit more of that white sauce on top. Slice in half to get four portions. Serve while the cheese is gooey with the sauce on the side for dipping.

Notes
The tangy white sauce is a famous Alabama twist—creamy, tart, and absolutely perfect with poultry.
This dish is ideal for casual get-togethers, game nights, or any laid-back meal. Double it for bigger crowds!
Make the white sauce a few days ahead. It’s fantastic for sandwiches or even as a veggie dip, staying fresh in your fridge for about 5 days.
Tools You’ll Need
Skillet (large size)
Mixing bowls (one medium)
A baking pan or sheet
Sharp knife and cutting board
A whisk for mixing
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.