Combine mayonnaise and mustard; set aside. Toss carrots and celery with lemon juice in small bowl; set aside.
For Sriracha barbeque 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 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 barbeque 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 fondue: 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 cheese a little at a time, stirring until completely melted.
For assembly: 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.
Remove from oven; spread half the chicken over 1 of the slices. Drizzle with generous amount ofgorgonzola 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.
- 1/4 cup mayonnaise
- 1 tablespoon spicy mustard
- 2 carrots, shredded
- 2 celery ribs, finely chopped
- 1 tablespoon fresh lemon juice
For Sriracha Barbeque Sauce:
- 1/4 cup brown sugar, packed
- 3/4 cup ketchup
- 3 heaping tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons honey
- 1/2 cup light beer
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
For Gorgonzola Fondue:
- 4 tablespoons butter, divided
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 tablespoons dry vermouth
- 3/4 cup half and half
- 1 cup (6 ounces) Wisconsin Gorgonzola cheese, crumbled
- 4 slices freshly made sourdough bread
- 1 cup (4 ounces) Wisconsin Mozzarella cheese, shredded