Sriracha Tandoori Chicken Sandwich with Creamy Gouda Cheese Fondue

Sriracha Tandoori Chicken Sandwich with Creamy Gouda Cheese Fondue

Sriracha Tandoori Chicken Sandwich with Creamy Gouda Cheese Fondue is my third post in the series #SandwichesAndBurgers.

Sriracha tandoori chicken is smothered in creamy gouda cheese fondue and topped with lettuce and sliced tomatoes. The mozzarella cheese ties the sandwich together between two perfectly crunchy grilled bread slices. Gouda is a Dutch yellow cheese made from cow milk. It is named after the city of Gouda in the Netherlands.

 

Sriracha Tandoori Chicken Sandwich with Creamy Gouda Cheese Fondue
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Non-Veg
Cuisine: Fusion
Serves: 2 sandwiches
Ingredients
  • ¼ cup mayonnaise
  • 1 tablespoon deli honey mustard sauce
  • For Sriracha Tandoori Sauce:
  • 6 tbsp tomato ketchup
  • 3 tbsp sriracha sauce
  • 1 tsp finely grated or chopped ginger
  • 4-6 garlic cloves smashed, peeled and finely chopped or grated
  • ½ tsp cayenne (adjust as per taste)
  • 2 tsp Lemon juice
  • 2 tsp tandoori masala powder
  • 1 tbsp chopped coriander leaves or stems
  • For chicken:
  • 1 skinless and boneless chicken thigh cut into large chunks
  • 1 tbsp olive oil
  • ½ tsp ground black pepper
  • salt as per taste
  • For Gouda Fondue:
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 garlic clove smashed, peeled and finely chopped
  • ¼ cup + 2 tbsp half and half
  • Pinch of salt
  • ½ tsp ground black pepper
  • ½ cup shredded gouda cheese
  • For Assembly:
  • 4 slices whole grain white bread ( or use any bread of your choice)
  • ½ cup shredded mozzarella cheese
  • 1 tbsp olive oil or butter
Instructions
  1. Preheat oven to 400 degrees F. Marinade the chicken with oil, salt and black pepper. Bake in the preheated oven for 5 minutes. Take it out and keep aside.
  2. For Sriracha tandoori sauce: Combine ketchup, Sriracha sauce, garlic, ginger, cayenne, lemon juice, tandoori masala powder and chopped coriander in a bowl. Pour the sriracha tandoori sauce over the chicken and coat it well.
  3. Bake the marinaded chicken in the preheated oven for 10 minutes. Take out the cooked chicken, turn the chicken to other side, brush some sriracha tandoori sauce on it and again bake in the oven for another 5 minutes. Remove and cool. Finally shred it using two forks. Keep it aside.
  4. For fondue: Melt 2 tablespoons butter in saucepan over medium-low heat. Add minced garlic and saute 1 minute. Take care to not allow garlic to brown too much. Stir in flour and cook, about 1 minute. Add half and half, continuing to stir until sauce begins to thicken. Bring sauce to boil. Add pinch of salt and black pepper. Remove the pan from heat and add shredded gouda cheese a little at a time, stirring until completely melted. The fondue is ready.
  5. Combine mayonnaise and mustard in a small bowl. Keep it aside.
  6. For assembly: Melt 1 tablespoon butter in oven-safe grill pan or skillet over medium-low heat. Spread mayonnaise-mustard mixture evenly over one side of each bread slice. Place slices, mayonnaise-side-up, in the pan and cook until the bread is slightly golden.Then flip the bread slices and grill second side until medium brown and crusty.Remove the pan from heat,flip the bread slices again and place 1 tbsp of mozzarella cheese on each mayonnaise-coated side of slices. Broil for 1 minute till the cheese melts.
  7. Remove the bread slices from oven, spread enough chicken over 1 of the slices. Drizzle with generous amount of gouda fondue. Add lettuce leaf, tomato slice and top it with another toasted bread, cheese-side down. Assembly the other sandwich in similar way.
  8. Serve the sandwiches immediately with chips or potato fries.

 

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