Save I discovered this sandwich completely by accident one Tuesday when I had leftover gochujang mayo from a Korean bowl night and a chicken breast that needed using. Instead of the usual path, I decided to crisp it all between bread and cheese. That first bite—the spicy-savory mayo coating the tender chicken, the way the cheese stretched as I pulled the sandwich apart—felt like a small victory in an ordinary week. It's become the kind of recipe I make when I want something bold but still comforting, when I need that perfect balance of heat and richness.
I made this for my sister when she stopped by complaining about being tired of her usual lunch routine. She took one bite and just paused, eyebrows raised—the kind of reaction that makes you feel like you've discovered something worth sharing. Now it's what she asks for when she visits, and I've watched her try to recreate it at home with varying degrees of success. There's something satisfying about a sandwich that can shift someone's entire week mood.
Ingredients
- Chicken breast (200 g): Thin-sliced, it cooks quickly and won't dry out if you watch it closely; I learned to use medium-high heat rather than blasting it with too much heat.
- Gochujang (2 tbsp): This Korean chili paste is the backbone of the whole thing—slightly sweet, deeply savory, with a slow-building heat that makes you keep eating.
- Mayonnaise (3 tbsp): It tempers the gochujang's intensity and creates a luxurious coating that sticks to every piece of chicken.
- Soy sauce (1 tsp): A small amount adds umami depth without making it taste like you dumped soy sauce on everything.
- Honey (1 tsp): Just enough to balance the heat and add a whisper of sweetness that ties the flavors together.
- Rice vinegar (1 tsp): Brightens everything up; it's the ingredient that stops the mayo from feeling heavy.
- Garlic powder (1/2 tsp): Easier than fresh garlic here since the chicken cooks so quickly, and it distributes more evenly.
- Black pepper (1/4 tsp): A small grind brings all the spice together without competing with the gochujang.
- Vegetable oil (1 tbsp): High heat oil for the skillet so the chicken browns properly without sticking.
- Sourdough or country bread (4 slices): Thick enough to hold everything without getting soggy, and sturdy enough for the press and flip.
- Mozzarella or provolone (4 slices): Melts smoothly and creates that signature grilled cheese stretch.
- Sharp cheddar (2 slices): Adds a sharper flavor note that plays beautifully against the gochujang heat.
- Unsalted butter (2 tbsp): Softened so it spreads evenly without tearing the bread; it's what gives the exterior that golden-brown crust.
- Scallions (1/4 cup): Thinly sliced, they add a fresh, mild onion bite that cuts through the richness.
- Cucumber (1/4 cup, optional): If you use it, slice thin so it adds a cool crunch without weighing things down.
Instructions
- Make the spicy mayo:
- Whisk gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until completely smooth. Taste it—you should feel the heat building slowly on your tongue, not hitting you all at once.
- Cook the chicken:
- Slice the chicken breast into thin strips about 1/4-inch thick; they'll cook faster and absorb the sauce better. Heat vegetable oil in a skillet over medium-high heat, then add chicken and cook for 5–6 minutes until the edges are golden and there's no pink inside.
- Coat with mayo:
- Remove the skillet from heat and immediately toss the hot chicken with the spicy mayo, stirring gently until every piece is coated and glossy.
- Assemble the sandwich:
- Lay out all four bread slices and butter one side of each generously. On the unbuttered side of the first slice, layer mozzarella or provolone, then half the gochujang mayo chicken, a small handful of scallions, the cucumber if using, and one slice of sharp cheddar. Top with the second bread slice, buttered side facing out.
- Press and cook:
- Heat a clean skillet or grill pan over medium heat and place both sandwiches in the pan. Press gently with a spatula for 3–4 minutes per side until the bread is deep golden and you can hear a gentle sizzle. Flip carefully so the cheese stays tucked inside.
- Rest and serve:
- Transfer to a cutting board, wait just one minute so the cheese sets slightly, then slice diagonally and serve while the inside is still warm and gooey.
Save My neighbor smelled this cooking one afternoon and appeared at my kitchen window asking what was happening in there. By the time I made an extra one, she'd already decided she was staying for lunch. That's when I realized this sandwich has a quiet power—it fills your kitchen with such an appealing aroma that people literally gravitate toward it.
The Gochujang Mayo Makes All the Difference
The beauty of this mayo is that it's not spicy in a way that overwhelms; instead, it's a slow-building heat that makes you want another bite. I've found that whisking it thoroughly creates an emulsion that clings to the chicken better than just mixing it with a spoon, and letting it sit for even a minute while the chicken cooks gives the flavors time to meld. The soy sauce and honey are doing more work than you'd think—they're preventing this from tasting one-dimensional or harsh.
Customizing Without Losing the Balance
This sandwich is forgiving enough to adapt to what you have on hand. I've made it with rotisserie chicken when I'm short on time, and it works beautifully—just skip ahead to tossing it in the mayo. Some people swear by adding a thin slice of tomato or a small handful of pickled vegetables for brightness; I keep mine simple because the cucumber and scallions already do that job. The key is not to overload it—this sandwich is about the interplay between the spicy mayo and the melted cheese, so anything extra should enhance that story, not compete with it.
Serving and Storage
Eat these immediately; they're best within the first few minutes when the cheese is still molten and the bread is still crispy. I like serving them with a simple green salad or some kimchi on the side to echo the Korean flavors, though honestly, this sandwich is complete enough on its own. If you have leftovers (which rarely happens), you can refrigerate the gochujang mayo and reuse it for chicken bowls, cold noodles, or as a dipping sauce for fries.
- Press the sandwich gently as it cooks rather than aggressively; gentle pressure creates an even melt without squeezing the filling out.
- If your scallions start to brown too much before the cheese melts, move the sandwich to a slightly cooler part of the pan.
- Using fresh, softened butter makes the biggest difference in achieving that even, golden exterior.
Save This sandwich reminded me why simple food done well beats complicated recipes every time. It's the kind of thing you make when you want to feel like you're taking care of yourself.
Recipe FAQ
- → What gives the sandwich its spicy flavor?
The spice comes from gochujang, a Korean chili paste mixed with mayo and seasonings to create a bold, creamy coating for the chicken.
- → Can different cheeses be used?
Yes, mozzarella or provolone provide melty texture, while cheddar adds sharpness. Monterey Jack is a tasty alternative for a milder flavor.
- → How should the chicken be cooked?
Chicken strips are pan-cooked in vegetable oil over medium-high heat until golden and fully cooked before mixing with the spicy mayo.
- → What bread type is best for grilling?
Sourdough or country-style bread is ideal, offering sturdy structure and a great crust when grilled.
- → Are there suggestions to add extra heat?
Adding sliced jalapeños or extra gochujang boosts the heat level for those who enjoy spicier bites.