Gochujang Mayo Chicken Sandwich (Print Version)

Juicy chicken in spicy gochujang mayo layered with melted cheeses and crisped on sourdough bread.

# What to Use:

→ Gochujang Mayo Chicken

01 - 1 large boneless, skinless chicken breast (7 oz)
02 - 2 tbsp gochujang (Korean chili paste)
03 - 3 tbsp mayonnaise
04 - 1 tsp soy sauce
05 - 1 tsp honey
06 - 1 tsp rice vinegar
07 - 1/2 tsp garlic powder
08 - 1/4 tsp ground black pepper
09 - 1 tbsp vegetable oil

→ Sandwich Components

10 - 4 slices sourdough or country-style bread
11 - 4 slices mozzarella or provolone cheese
12 - 2 slices sharp cheddar cheese
13 - 2 tbsp unsalted butter, softened
14 - 1/4 cup thinly sliced scallions
15 - 1/4 cup sliced cucumber (optional)

# How to Prepare:

01 - In a small bowl, whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth.
02 - Slice the chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat and cook chicken for 5 to 6 minutes until golden and fully cooked.
03 - Remove skillet from heat and toss the cooked chicken strips with the prepared spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone, half of the gochujang mayo chicken, a sprinkle of scallions, optional cucumber slices, sharp cheddar, then top with another bread slice, buttered side facing out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in the pan, pressing gently. Cook for 3 to 4 minutes per side until bread is golden and cheese has melted.
06 - Transfer sandwiches to a cutting board, allow them to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It breaks the mold of regular grilled cheese without requiring any fancy techniques or hard-to-find ingredients.
  • The gochujang mayo gives you that addictive savory-spicy kick that makes you want another bite immediately.
  • Everything comes together in under 30 minutes, so you can actually make this on a weeknight without stress.
02 -
  • Don't skip the resting step after cooking, or your beautiful cheese will pour right out onto your plate instead of staying where it belongs.
  • Softening your butter beforehand is a game-changer; cold butter tears the bread, and melted butter makes everything soggy.
  • Medium heat is your friend here—high heat will burn the bread before the cheese has time to melt, and low heat makes everything dry.
03 -
  • Use medium heat on your skillet and be patient—rushing the cook will leave you with cold cheese and burnt bread, which is a tragedy.
  • A small spatula press during cooking helps the sandwich cook evenly and ensures the cheese reaches every corner of the bread.
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