Grilled Chicken Sandwich with Alabama White Sauce – The Steady Cook (2024)

• May 20, 2021
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Tender grilled chicken is topped with crisp lettuce, slices of fresh, juicy tomato and a drizzle of tangy Alabama White Sauce for one delicious and easy to make sandwich. For those not familiar with it, Alabama White Sauce was originally created by well-remembered pitmaster, Bob Gibson from Decatur, Alabama in the 1920’s. His sauce created a whole new way to barbecue and his 80+ year old restaurant, Big Bob Gibson’s BBQ, is still making some of the best hickory-smoked chicken in existence today. Alabama White Sauce is a nice substitute to standard tomato-based barbecue sauce. It’s tangy, spicy and creamy and absolutely delicious on chicken or as a dip for, well…practically everything.Here, I use my version of Alabama White Sauce to make one incredibly delicious grilled chicken sandwich. I promise, one bite of this bad boy and you’ll be wondering where Alabama white sauce has been all of your life. You can thank me later. Now let’s get grilling!

To start, take two large chicken breasts and slice them in half (like you would a hamburger bun) so that the chicken breasts are all the same thickness. Next cut them in half to make cutlets about the size of your palm. You’ll end up with eight pieces of chicken in total. Place the cutlets in a large glass bowl along with ¼ cup of salt and 1 tablespoon of sugar. Fill the bowl with cold water until it is covering the chicken by about an inch. Swish the chicken around in the water to help dissolve salt and sugar. Place the bowl in the refrigerator and let the chicken brine for 30 minutes, but no longer than one hour.

While the chicken brines, make the white sauce. In a small bowl, add ½ cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tbsp of horseradish, 1 table of Dijon mustard, 1 teaspoon of Worcestershire sauce,1 teaspoon of granulated sugar, one clove of minced garlic, ¼ teaspoon of cayenne, a pinch of salt, and ¼ teaspoon of pepper. Mix until smooth, then store the sauce in the refrigerator until ready to use.

Next, fire up your grill. You want a fairly hot grill, about 400 deg F. While the grill heats up, drain the chicken from the brine and pat it dry with paper towels. Oil the grates of your grill, then place the chicken on the hot grill. Cook the chicken for about 3-4 minutes per side until the chicken has nice grill marks and is cooked through (internal temperature of 165 deg F). Because these cutlets are thin, they will cook up quickly. Keep an eye on them. I like to butter and toast the hamburger buns on the grill too, so do this at the same time that the chicken is cooking.

When the chicken is cooked through, place the cutlets on a plate and cover with foil to rest. Wash and slice the lettuce and tomatoes, and grab the white sauce from the fridge. To assemble the sandwiches, spread white sauce on the bottom of each bun and top with lettuce. Add two cutlets to each sandwich, top with tomato slices, a final drizzle of white sauce and then the top bun. This recipe makes 4 sandwiches. Because the chicken cutlets grill up so quickly, this recipe can easily be doubled to feed a crowd. Enjoy!

Hello and welcome to my blog! To introduce myself, my name is Kathryn and I am The Steady Cook. As you have guessed it, I love food…food that nourishes the body and steadies the soul. I am a full-time wife, mother, and scientist…

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