Begin by seasoning your chicken tenders generously with salt and pepper. Heat a skillet over medium-high heat with a splash of oil or grill your tenders for about 5–7 minutes on each side until golden brown and reach an internal temperature of 165°F.

In a medium bowl, combine the mayonnaise, Dijon mustard, honey, and a pinch of salt and pepper. Stir well until smooth and creamy.

Preheat your oven to 350°F. Place the hoagie rolls in the oven or a skillet and toast them for 2–3 minutes until lightly crispy.

Spread a layer of the honey mustard sauce on each toasted hoagie roll. Add the cooked chicken tenders and drizzle some South Carolina mustard BBQ sauce over them.

Layer shredded lettuce or coleslaw on top, followed by thinly sliced red onions and chopped pickles. Drizzle hot sauce if desired.

Cap each sandwich with the top half of the hoagie roll and serve immediately while warm.