We LOVE the 50 nifty United States of this awesome country and believe each state is special. Every Monday we will feature a sandwich unique to its state as part of our “50 Sandwiches, 50 States, 50 Weeks” series beginning with Alabama and ending with Wyoming.
We realize there are many sandwiches we could choose and some may believe one sandwich is more appropriate than the one we chose. Not every state has an official “state sandwich.” We are simply choosing a sandwich that we think is unique, and based on our research, is fitting for that particular state. We hope you enjoy the weekly sandwich as much as we will enjoy making each one.
So let’s get right to it! Alabama (every time I think Alabama, I can’t help but hear Forrest Gump say Al-a-BAM-a in my head!). We chose the chicken sandwich with white sauce that is unique to Northern Alabama and made famous by Robert Gibson of Big Bob Gibson’s BBQ in 1925. The white sauce fascinated us.
I think the chicken in this sandwich is traditionally smoked. We wanted to make this solely in the kitchen, so we opted for the crock pot using bone-in, skin-on chicken breasts. We added liquid smoke to give it a hint of that smokey flavor. The chicken fell off the bones. So juicy and tender!
When I think of BBQ, I think of the traditional brownish reddish goodness. But what the heck is a white BBQ sauce? Let me just say….. it is a mix of tangy deliciousness combining the main ingredients of mayo, vinegar and horseradish! Yea, buddy! Keep in mind this is a THIN sauce.
I topped this with my sweet and spicy Texas Yahoo Pickles and wow! Fantastic! Regular pickles work too. This first sandwich has made me soooo happy we started this series because I would have never discovered this wonderful sandwich on my own.
- 2½ lbs. bone in chicken breasts or 2 lbs. boneless chicken breast
- 1 (14.5 oz.) can low sodium chicken broth
- 1 Tbsp. liquid smoke
- 1 tsp. seasoned salt (we used Lawry's, chili powder would be nice too, but you want some salt)
- 4 large, soft rolls, toasted
- ¾ cups mayonnaise
- 3 Tbsps. apple cider vinegar
- 1½ Tbsps. sugar
- 1 Tbsp. jarred horseradish (use less if desired)
- 1 Tbsp. water
- 1 tsp. lemon juice
- ½ tsp. black pepper
- ¼ tsp. each cayenne, salt
- Place the chicken breasts in a slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours.
- Remove the chicken after 5 hours and place on a cutting board. Pull off the skin and remove the bones, then shred the meat (the meat literally falls off the bones).
- Sprinkle the seasoned salt over the meat and mix it in using your hands. Immediately place the chicken in bowl and cover to keep warm.
- In a medium bowl, whisk together sauce ingredients.
- Pour half the white sauce on the chicken and toss.
- Put the chicken on toasted rolls and top with more white sauce. Top with pickles and devour!