The Sports Bar

The Sports Bar

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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