In the attached photo I served them with a maple bacon wrapped date with roasted salted almonds inside, and a candied bacon and peanut butter milkshake.
20 dinner roll sized ciabatta rolls
6 bone in chicken thighs with skin
1 lb. thick cut bacon
1 lb. crumbled Gorgonzola cheese
1 lb. sliced Gouda cheese
1 lb. cremini mushrooms
2 large red onions
4 cups half and half
2 tablespoon flour
2 sticks plus 2 tablespoon. salted butter
No nutrition information available
On a foil lined baking sheet, rub chicken with olive oil, salt and pepper, and bake @ 425 for 1 hour or until juices run clear. Set aside to cool. In the same oven, place the bacon on a foil covered cookie sheet and cook for 15-20 minutes, turning once ½ way through. When bacon is done, set on a paper towel to drain. Then cut each slice into 3 even pieces. Thinly slice the onions and mushrooms. Using ½ the rendered chicken fat, cook the onions over a medium low heat until they are caramel in color, but not burned or crunchy. Salt and pepper to taste. Set aside. Using the remaining chicken fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside. Set a large saucepan over medium heat and add flour and 2 tbl. butter. Cook for a few minutes until they combine and become a light amber color. Add the ½ and ½. Once the mixture comes up to temperature and begins to thicken, add the crumbled Gorgonzola about a handful at a time. Stir constantly. Don’t add more until what you’ve already added is melted. Once the cheese is melted, add salt and pepper to taste. Add about ½ teaspoon of nutmeg. Turn off the heat and cover the pot. Remove the chicken skin and set aside. Shred the chicken with your hands and add to the cheese sauce. Cut the sliced gouda cheese into squares, 4 pieces per slice. Slice the rolls very low. Then, with your fingers, remove most of the bread from inside the top of the roll. Inside the hollowed roll tops place 2 or 3 mushroom slices, about ¼ teaspoon. of onions, 1 piece of bacon, and a generous scoop of the chicken/gorgonzola sauce. Top with a slice of each of the remaining cheeses and put the bottom back on the sandwich. The top and bottom of the roll should meet. Over medium heat, melt 1 stick of butter in a pan and add ½ the sandwiches. Cover with a piece of foil and lay a cast iron skillet on top. When the bottoms of the sandwiches are browned, flip them and brown the other side. Repeat this process for the remaining sandwiches.
**Any leftover chicken cheese sauce is great over your favorite pasta.