On Tuesday, August 12, 2026, Hellmann’s crowned the Philly Cheesesteak America’s favorite sandwich after a nationwide vote. You can read more about that here.
Rounding out the Elite Eight was a sandwich that catches a lot of people off guard the first time they try it: Alabama’s Pulled Chicken with White BBQ Sauce. Most of the country grew up on red barbecue sauce, so a tangy, peppery, mayonnaise-based sauce ladled over smoked chicken can seem like a plot twist … until you taste it.
The white sauce is the whole show here, and it comes together in minutes: Hellmann’s mayonnaise whisked with apple cider vinegar, a spoonful of horseradish, fresh lemon juice, and a solid hit of black pepper and cayenne.
It’s rich but sharp, creamy but built to cut through smoke rather than mask it, which is exactly why it works so well with smoked or roasted chicken instead of a heavier cut like brisket or pork. Toss the warm pulled chicken in the sauce, pile it onto a soft bun, and finish with a few dill pickle chips for crunch and acidity. It’s a North Alabama classic that’s been winning over skeptics for decades, bracket or no bracket.
More Hellmann’s Contest Recipes
New Jersey’s Classic Italian Sub from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Illinois’ Legendary Italian Beef from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
California’s Elevated Tuna Salad Sandwich from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Alabama Pulled Chicken with White BBQ Sauce (Official Hellmann's Contest Recipe)
Ingredients
- 4 cups Shredded cooked chicken smoked or roasted chicken breast/thighs
- 1 cup Hellmann's Real Mayonnaise
- ¼ cup Apple cider vinegar
- 1 tbsp Prepared horseradish
- 1 tbsp Fresh lemon juice
- 1 tsp Coarse black pepper
- ½ tsp Garlic powder
- ¼ tsp Cayenne pepper
- 4 Hamburger buns or brioche rolls split
- Dill pickle chips for serving
Instructions
- In a medium mixing bowl, whisk together the Hellmann's Real Mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, black pepper, garlic powder, and cayenne pepper until perfectly smooth to create the Alabama White Sauce.
- Taste the sauce and adjust the black pepper or horseradish if you prefer a sharper kick.
- Place the warm shredded pulled chicken into a large bowl. Pour roughly half of the white barbecue sauce over the meat and toss gently to coat thoroughly.
- Pile the sauced pulled chicken high onto the bottom halves of the buns.
- Drizzle an extra tablespoon of white sauce directly over the chicken meat, top with crisp dill pickle chips, close the sandwich, and enjoy.
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