Ingredients
→ Tangy White Sauce
2 teaspoons horseradish (ready-made)
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon Creole mustard (spicy or mild)
2 garlic cloves, finely minced or pressed
1/2 teaspoon white pepper, freshly cracked
2 tablespoons sugar
1/2 teaspoon paprika powder
2 tablespoons white vinegar
1/2 cup good-quality mayo
1/2 teaspoon salt
→ For Making the Sandwiches
1 1/2 cups fresh Monterey Jack, shredded
2 tablespoons cooking oil (vegetable or similar)
2 French-style sub rolls, about 10 inches each
Extra tangy white sauce for drizzling or dipping
14 ounces chicken tenders (usually 6 to 8 pieces)
Salt and pepper for seasoning to taste
2 large shallots, sliced thinly
Instructions
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