The Sportswear (A Gourmet Grilled Cheese Sandwich)

🍴 35 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 1/4 cups Mayonnaise
  • 1 Tablespoon Spicy Mustard
  • 2 Carrots
  • Shredded
  • 2 Celery Ribs
  • Finely Chopped
  • 1 Tablespoon Fresh Lemon Juice
  • 1/4 cups Brown Sugar
  • Packed
  • 3/4 cups Ketchup
  • 3 Tablespoons Sriracha Sauce
  • 1 Tablespoon Soy Sauce
  • 3/4 teaspoons Salt
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Honey
  • 1/2 cups Light Beer
  • 1- 1/2 pound Boneless
  • Skinless Chicken Thighs
  • 2 Tablespoons Extra Virgin Olive Oil
  • Divided
  • Salt And Pepper
  • to taste
  • 3 Tablespoons Butter
  • 1 clove Garlic
  • Minced
  • 2 Tablespoons Flour
  • 2 Tablespoons Dry Vermouth
  • 3/4 cups Half-and-half
  • 6 ounces
  • weight Gorgonzola Cheese
  • Crumbled
  • 1 Tablespoon Butter
  • 4 slices Bakery Sourdough Bread
  • 4 ounces
  • fluid Mozzarella Cheese

Instructions

  1. Combine mayonnaise and mustard; set aside.
  2. Toss carrots and celery with lemon juice in small bowl; set aside.
  3. For the Sriracha barbecue sauce: Combine brown sugar, ketchup, Sriracha, soy sauce, salt, garlic powder and honey in saucepan; bring to a boil.
  4. Add beer, mix well and lower to simmer for approximately 15 minutes, or until sauce thickens.
  5. For the chicken: Preheat oven to 425 degrees F. Coat chicken with 1 tablespoon olive oil; season liberally with salt and pepper.
  6. In oven-safe skillet, heat remaining tablespoon olive oil and brown chicken on both sides, approximately 5 minutes.
  7. Pour Sriracha barbecue sauce into skillet; bake until internal temperature of chicken reaches 160 degrees F, approximately 15 minutes.
  8. Remove chicken from oven, transfer to plate and cool.
  9. Shred chicken with your hands or 2 forks; transfer to baking dish; arrange in single layer.
  10. Preheat broiler to 500 degrees F. Drizzle sauce from skillet over chicken and return to oven until caramelized and crusty, approximately 4 minutes.
  11. For the fondue: Melt butter in saucepan over medium-low heat.
  12. Add minced garlic and saute 1 minute; do not allow garlic to brown too much.
  13. Stir in flour and cook, about 1 minute.
  14. Stir in vermouth.
  15. Add half-and-half, continuing to stir until sauce begins to thicken.
  16. Bring sauce to boil; add salt and pepper to taste.
  17. Reduce heat and add gorgonzola cheese a little at a time, stirring until completely melted.
  18. For assembly: Melt butter in nonstick oven-safe skillet over medium-low heat.
  19. Spread mayonnaise-mustard mixture evenly over one side of each bread slice.
  20. Place slices, mayonnaise-side-up, in skillet.
  21. When bread is slightly golden, flip and grill second side until medium brown and crusty.
  22. Remove skillet from heat and place 1/4 of mozzarella on each mayonnaise-coated side of slices.
  23. Broil for 1 minute.
  24. Remove from oven; spread half the chicken over 1 of the slices.
  25. Drizzle with generous amount of gorgonzola fondue.
  26. Add a heaping pile of the carrot-celery mixture and top with bread slice, cheese-side-down.
  27. Repeat construction with second sandwich.
  28. Halve sandwiches for serving.
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