Fremont Fire Hot Chicken Sandwich (Photo: Black Raven Films)
Las Vegas Food Truck Scoured the Country to Dream Up the Fremont Fire Hot Chicken Sandwich
It’s time to turn up the heat in downtown Las Vegas—Project BBQ at Circa Resort and Casino has launched its fiery new menu item, the Fremont Fire Hot Chicken Sandwich. With the trend of hot chicken sandwiches on the rise, Project BBQ’s Chef Rex Bernales and co-owner Rob Baker scoured Nashville’s top hot chicken locations to create a sandwich that would truly differ from any others in the country.
The key was discovered through a special ingredient – Sriracha.
Thus, the Fremont Fire hot chicken sandwich was born. Served on a brioche bun and topped with coleslaw, pickle chips and garlic aioli, the crispy hot chicken sandwich is brined in pickle juice and then doused in Sriracha hot chili sauce.
Paired with Project BBQ’s signature potato chips, it brings an umami profile that makes it enjoyable while not being overpowered by the heat.
Just in time to kick off college hoops seasons, basketball fans at Circa’s “Mega March” party in the world’s largest sportsbook also can order the sandwich and have it delivered to their seats. In addition to the new Fremont Fire sandwich, guests can order from Project BBQ’s whole menu, which includes Carolina-inspired smoked meats and signatures items like the Garbage Bowl, made with handmade potato chips smothered in smoked meats, coleslaw, bacon and a trio of Carolina BBQ, beer and cheese sauces.
For more information and to reserve a spot, click here.
Dreamed up by Chef Rex Bernales and his partners Rob Baker, Mo Pierce and Steve Hamlin, Project BBQ uses slow-smoked brisket, pork and chicken to create a variety of sandwiches, empanadas and tacos.
As Fremont Street Experience’s only permanent food truck and Carolina barbecue joint, Project BBQ sits next to Main Street Stage and resembles a relaxing backyard-like space.
Hours of operation include Monday through Thursday from 11 a.m. to 2 a.m., Friday through Saturday from 11 a.m. to 4 a.m. and Sunday from 11 a.m. to 3 a.m.
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