Gochujang Mayo Chicken Sandwich (Print View)

Spicy gochujang mayo coats tender chicken, layered with cheese on crisp grilled bread for a bold taste.

# Components:

→ Gochujang Mayo Chicken

01 - 1 large (7 oz) boneless, skinless chicken breast
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)

# Directions:

01 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until smooth.
02 - Slice chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and fully cooked.
03 - Remove skillet from heat and toss cooked chicken with the spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone, half the coated chicken, scallions, optional cucumber, sharp cheddar, 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 3–4 minutes per side until bread is golden brown and cheese is melted.
06 - Transfer sandwiches to a cutting board, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It's faster than you'd expect, ready in about 30 minutes from fridge to plate.
  • The gochujang mayo adds serious flavor without requiring special techniques or equipment.
  • You can taste the Korean inspiration while still getting that nostalgic grilled cheese experience.
02 -
  • Butter the outside of the bread, not the inside—this is what gives you that golden crust and keeps the filling from getting wet.
  • Don't skip the rest period; even 60 seconds lets the cheese firm up enough that it won't pour out when you bite in.
  • Medium heat on the pan is non-negotiable; too high and the bread burns before the cheese melts, too low and you end up with a sad, pale sandwich.
03 -
  • Freeze the gochujang mayo in an ice cube tray so you always have small portions ready for whenever you're in the mood for this sandwich.
  • If you want to add heat, fresh sliced jalapeños work better than extra gochujang, which can make the sandwich paste-like; layer them in with the chicken so they warm slightly without becoming rubbery.
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