Gochujang Mayo Chicken Sandwich (Printable)

Spicy gochujang mayo chicken layered with cheese and toasted sourdough creates a flavorful sandwich.

# What You'll Need:

→ 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 black pepper
09 - 1 tbsp vegetable oil

→ Sandwich

10 - 4 slices sourdough or country 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 Make It:

01 - In a small bowl, whisk gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth.
02 - Cut chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes until golden and cooked through.
03 - Remove skillet from heat. Toss cooked chicken with spicy mayo until evenly coated.
04 - Lay out bread slices and butter one side of each. On the unbuttered side, layer mozzarella or provolone, half the coated chicken, scallions, optional cucumber, cheddar cheese, then top with another bread slice, buttered side out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in pan and press gently. Cook 3 to 4 minutes per side until bread is golden and cheese melts. Flip carefully and repeat.
06 - Transfer sandwiches to a cutting board. Let rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • The gochujang mayo brings a savory heat that makes you feel like you're eating something special, not just another grilled cheese.
  • It comes together in thirty minutes but tastes like you spent way more effort than you actually did.
  • That crispy bread and melted cheese contrast with cool, fresh scallions hits all the comfort food notes at once.
02 -
  • Don't skip the resting period after cooking; one minute lets the cheese firm up enough to hold together when you slice, preventing that deflating moment of melted cheese everywhere.
  • Slice your chicken thin and cook it quickly over medium-high heat, because thick pieces take too long and the outside dries out before the inside cooks through.
03 -
  • Soften your butter properly so it spreads without ripping the bread; cold butter straight from the fridge will tear every time and frustrate you unnecessarily.
  • Press gently, not aggressively, during the first minute of cooking so the bread toasts evenly and the cheese has time to actually melt instead of the outside burning while the inside stays cold.
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