Description
Sriracha barbecue chicken is smothered in Wisconsin gorgonzola fondue with celery and carrots. Wisconsin mozzarella ties the sandwich together between two perfectly crunchy slices of pan-fried sourdough bread.
Ingredients
- ¼ cups Mayonnaise
- 1 Tablespoon Spicy Mustard
- 2 Carrots, Shredded
- 2 Celery Ribs, Finely Chopped
- 1 Tablespoon Fresh Lemon Juice
- FOR THE SRIRACHA BARBECUE SAUCE:
- ¼ cups Brown Sugar, Packed
- ¾ cups Ketchup
- 3 Tablespoons Sriracha Sauce
- 1 Tablespoon Soy Sauce
- ¾ teaspoons Salt
- 1 teaspoon Garlic Powder
- 2 Tablespoons Honey
- ½ cups Light Beer
- FOR THE CHICKEN:
- 1-½ pound Boneless, Skinless Chicken Thighs
- 2 Tablespoons Extra Virgin Olive Oil, Divided
- Salt And Pepper, to taste
- FOR THE FONDUE:
- 3 Tablespoons Butter
- 1 clove Garlic, Minced
- 2 Tablespoons Flour
- 2 Tablespoons Dry Vermouth
- ¾ cups Half-and-half
- 6 ounces, weight Gorgonzola Cheese, Crumbled
- FOR ASSEMBLY:
- 1 Tablespoon Butter
- 4 slices Bakery Sourdough Bread
- 4 ounces, fluid Mozzarella Cheese
Preparation
Combine mayonnaise and mustard; set aside. Toss carrots and celery with lemon juice in small bowl; set aside.
For the Sriracha barbecue sauce:
Combine brown sugar, ketchup, Sriracha, soy sauce, salt, garlic powder and honey in saucepan; bring to a boil. Add beer, mix well and lower to simmer for approximately 15 minutes, or until sauce thickens.
For the chicken:
Preheat oven to 425°F. Coat chicken with 1 tablespoon olive oil; season liberally with salt and pepper. In oven-safe skillet, heat remaining tablespoon olive oil and brown chicken on both sides, approximately
5 minutes. Pour Sriracha barbecue sauce into skillet; bake until internal temperature of chicken reaches 160°F, approximately 15 minutes.
Remove chicken from oven, transfer to plate and cool. Shred chicken with your hands or 2 forks; transfer to baking dish; arrange in single layer. Preheat broiler to 500°F. Drizzle sauce from skillet over chicken and return to oven until caramelized and crusty, approximately 4 minutes.
For the fondue:
Melt butter in saucepan over medium-low heat. Add minced garlic and sauté 1 minute; do not allow garlic to brown too much. Stir in flour and cook, about 1 minute. Stir in vermouth. Add half-and-half, continuing to stir until sauce begins to thicken. Bring sauce to boil; add salt and pepper to taste. Reduce heat and add gorgonzola cheese a little at a time, stirring until completely melted.
For assembly:
Melt butter in nonstick oven-safe skillet over medium-low heat. Spread mayonnaise-mustard mixture evenly over one side of each bread slice. Place slices, mayonnaise-side-up, in skillet. When bread is slightly golden, flip and grill second side until medium brown and crusty. Remove skillet from heat and place 1/4 of mozzarella on each mayonnaise-coated side of slices. Broil for 1 minute.
Remove from oven; spread half the chicken over 1 of the slices. Drizzle with generous amount of gorgonzola fondue. Add a heaping pile of the carrot-celery mixture and top with bread slice, cheese-side-down. Repeat construction with second sandwich. Halve sandwiches for serving.
