Bird Dog Sandwiches (Print Version)
# Ingredients:
→ Sauce
01 -
1/2 cup mayonnaise
02 -
2 tbsp smokey barbecue sauce
03 -
2 tbsp honey
04 -
1 tbsp yellow mustard
05 -
1/2 tbsp Dijon mustard
06 -
1/2 tbsp lemon juice
→ Sandwiches
07 -
4 extra large breaded chicken fingers/strips/tenders (or enough to fill a standard hot dog bun)
08 -
4 thick-cut bacon slices, cooked and crisp
09 -
4 brioche hot dog buns
10 -
Romaine or iceberg lettuce, shredded
11 -
Roma tomatoes, thinly sliced
12 -
Red onion, thinly sliced
13 -
Dill pickles, thinly sliced
# Instructions:
01 -
Whisk all the sauce ingredients together in a small mixing bowl. Cover and place in the fridge while you prep all the other ingredients. (I also usually double the sauce and drizzle a bit more on top of the sandwiches because it's so yummy.)
02 -
Cook the chicken strips according to package directions (I use my air fryer). When they're done, put the buns in the air fryer for just 1 minute to toast lightly.
03 -
Cook the bacon in the oven, fry pan, or air fryer until crispy. Then drain on paper towels.
04 -
Spread the sauce on both insides of the bun, add the chicken strip(s), bacon slices, lettuce, onion, tomato, and pickles. Finish with a turn or two of cracked black pepper on top and any extra sauce.
# Notes:
01 -
Don't skip the sauce. It's a critical element to the sandwiches. It is delicious right away, but it's even better if you chill it for at least an hour to develop the flavors and also thicken up.
02 -
Add cheese. Some bird dog sandwiches include cheese. My recipe doesn't but you're welcome to add it if you want. Just add the cheese to the bun, pop it in the air fryer for a minute or so until it melts, then add the toppings.
03 -
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.