By Friday, my usual chicken tender sub order can feel a little too familiar. These six Publix upgrades give that weekend favorite a fresh spin, whether I’m craving more heat, richness, creaminess, or crunch.
Prices were checked at a Publix in Atlanta on October 24; they vary by store and change with each week’s ad.
1. Boar’s Head Bold Fiery Chipotle Gourmaise
Smoky heat changes the whole personality of a chicken tender sub, and this refrigerated chipotle-mayo spread is my pick when the usual condiments feel flat. It works especially well for a leisurely weekend lunch when a little extra mess is welcome.
Taste: The mayonnaise base is creamy and rich, while chipotle peppers bring zesty heat and a smoky edge. Its spreadable texture coats both the bread and chicken instead of disappearing into the sandwich.
Make It Better: Ask for the tenders to be tossed in it, or spread it on the bread and add ranch for a cooler finish.
Parting Thoughts: Heat seekers will find this worth the richer, more intense bite.
2. Publix Bakery Tutto Pugliese Bread
Start in the bakery, then bring this loaf to the deli as a crispy-crusted alternative to the standard sub roll. Plain, cheese medley, and onion asiago options let you tailor the bread to a solo lunch or a sandwich big enough to share.
Taste: A roasted, nutty flavor and creamy interior give the chicken a more substantial backdrop. The soft center cushions the tenders while the crisp crust adds contrast.
Make It Better: My trick is choosing the cheese medley loaf when I want extra savory flavor without piling on several separate toppings.
Parting Thoughts: Choose this when the bread matters as much to you as the filling.
3. Boar’s Head Naturally Smoked Traditional Bacon, Fully Cooked
For a weekend splurge, fully cooked bacon turns the sandwich into a chicken-bacon build with very little fuss. The hardwood-smoked pork belly brings extra richness, making it particularly satisfying with a creamy condiment.
Taste: Each slice adds deep smoky, savory flavor that stands up to the fried chicken. The cooked bacon also breaks up the softer layers of bread, sauce, and cheese.
Make It Better: Layer on four slices, add ranch, and have the assembled sub toasted so the flavors come together.
Parting Thoughts: A lighter lunch may not need bacon, but an indulgent one absolutely benefits from it.
4. Publix Deli Cheddar-Gouda Mac & Cheese – $3.99/lb
Mac and cheese on a tender sub sounds excessive because it is—and that is precisely why it works for a lazy Saturday meal. Sold for $3.99 a pound, this refrigerated deli side adds enough substance that I would plan on sharing the sandwich or saving half.
Taste: Cheddar brings sharpness while Gouda contributes a smoky, creamy note. Gooey pasta settles around the crunchy tenders, creating a rich contrast between soft filling and fried coating.
Make It Better: Ask for a modest dollop rather than a huge scoop; a little gives you the comfort-food effect without pushing everything out of the bread.
Parting Thoughts: This gloriously messy upgrade is for maximum-comfort weekends, not tidy desk lunches.
5. Boar’s Head Bold Chipotle Gouda Cheese
When I want more flavor without adding another wet sauce, I order this refrigerated deli cheese sliced for the sub. Its smoky chipotle profile is especially useful on a toasted sandwich, where it can soften over the hot tenders.
Taste: The Gouda tastes buttery and smoky, followed by a noticeable chipotle warmth. As the slices soften, they form a melty layer that ties the bread and chicken together.
Make It Better: Pair it with chipotle gourmaise and jalapeños, then have the sandwich toasted for a bolder spicy build.
Parting Thoughts: Anyone bored by standard sliced cheese should appreciate the extra smoke and heat here.
6. Publix Deli Mild Guacamole
Cool, mild guacamole is the move when crunchy tenders need moisture but another heavy dressing sounds like too much. This refrigerated topping combines onion, jalapeno, garlic, cilantro, and lime, making it handy for a spicy custom sub or a bacon-topped version.
Taste: The flavor is creamy and mild, with brightness from lime and savory accents from the onion, garlic, cilantro, and jalapeno. Its velvety consistency contrasts nicely with the crunchy chicken coating.
Make It Better: Use a thin layer and add jalapeños if you want more heat; too large a scoop can make an already substantial sub harder to hold.
Parting Thoughts: For cooling creaminess with a fresher profile, guacamole earns its place.
