The Sports Bar

The Sports Bar

Watch the game with The Sports Bar. Sriracha barbeque 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 bread.

prep time

minutes
cook time

minute
servings
2

Ingredients





























Cooking Instructions

1

Combine mayonnaise and mustard; set aside. Toss carrots and celery with lemon juice in small bowl; set aside.


For Sriracha barbeque sauce:


1

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 chicken:


1

Heat 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 barbeque sauce into skillet; bake until internal temperature of chicken reaches 160°F, approximately 15 minutes.


2

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 fondue:


1

Melt 3 tablespoons 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 the 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 a little at a time, stirring until completely melted.


For assembly:


1

Melt 1 tablespoon 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 one-fourth of mozzarella on each mayonnaise-coated side of slices. Broil for 1 minute.


2

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.


3

~~~~~~~~~~


4

2015 Grilled Cheese Recipe Showdown - Gold Award Winner:


5

Download the Book of Champions Recipe eBook at GrilledCheeseAcademy.com.


Ingredients





























Cooking Instructions

1

Combine mayonnaise and mustard; set aside. Toss carrots and celery with lemon juice in small bowl; set aside.


For Sriracha barbeque sauce:


1

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 chicken:


1

Heat 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 barbeque sauce into skillet; bake until internal temperature of chicken reaches 160°F, approximately 15 minutes.


2

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 fondue:


1

Melt 3 tablespoons 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 the 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 a little at a time, stirring until completely melted.


For assembly:


1

Melt 1 tablespoon 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 one-fourth of mozzarella on each mayonnaise-coated side of slices. Broil for 1 minute.


2

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.


3

~~~~~~~~~~


4

2015 Grilled Cheese Recipe Showdown - Gold Award Winner:


5

Download the Book of Champions Recipe eBook at GrilledCheeseAcademy.com.


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