Season the chicken tenders generously with salt and pepper. Grill or fry in a skillet over medium-high heat for about 5–7 minutes per side until golden brown. If baking, place on a lined baking sheet at 400°F for 15–20 minutes, then set aside.

In a mixing bowl, combine mayonnaise, Dijon mustard, honey, and a pinch of salt and pepper. Whisk until smooth and creamy.

Slice hoagie rolls lengthwise, keeping one side intact. Lightly butter the cut sides and toast in a skillet over medium heat for 2–3 minutes until golden and crispy.

Spread a generous layer of honey mustard sauce on each toasted hoagie roll. Add a hot chicken tender and drizzle with mustard-based BBQ sauce.

Layer with lettuce or coleslaw, red onions, and chopped pickles. Add hot sauce if desired.

Cap with top halves of the hoagie rolls and serve immediately.