Sports bar

Created by:

Stefanie Abi-Rached & Chris Schaldenbrand — Santa Ana, CA

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.


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

For Chicken:

  • 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

For Assembly:

  • 4 slices freshly made sourdough bread
  • 1 cup (4 ounces) Wisconsin Mozzarella cheese, shredded
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