The Sportswear (A Gourmet Grilled Cheese Sandwich)

• 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

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.

mayonnaise, spicy mustard, carrots, celery, lemon juice, brown sugar, ketchup, sriracha sauce, soy sauce, salt, garlic, honey, light beer, chicken, olive oil, salt, butter, clove garlic, flour, gorgonzola cheese, butter, bread, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/the-sportswear-a-gourmet-grilled-cheese-sandwich/ (may not work)