Gochujang Mayo Chicken Sandwich (Print View)

Juicy chicken mixed with spicy gochujang mayo layered in a melty grilled cheese sandwich.

# Components:

→ 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)

# Directions:

01 - In a small bowl, whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth.
02 - Cut the 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 and toss cooked chicken with the prepared spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone cheese, half of the spicy chicken, scallions, optional cucumber slices, sharp cheddar cheese, and 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 is melted, flipping carefully.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It's ready in under 30 minutes but tastes like you spent way more effort than you did.
  • The gochujang mayo is a little spicy, a little sweet, and somehow makes everything feel elevated.
  • Grilled cheese never felt fancy until melted cheese and Korean heat got acquainted between two pieces of bread.
02 -
  • Slice your chicken thin—if it's thick, it cooks slowly and dries out before the inside is done, and no amount of mayo saves that.
  • Butter the outside of your bread, not the inside, or the butter won't brown and you'll just have bread soaked in oil.
  • Medium heat on the pan is non-negotiable; high heat makes the outside burn before the cheese melts inside.
03 -
  • Make your gochujang mayo ahead of time—it tastes better after sitting for a few hours, and you'll feel less rushed when cooking.
  • If your chicken is thick, pound it between plastic wrap before slicing; thin chicken is the difference between dry and juicy.
  • Slice the sandwich diagonal while it's still warm; the cheese binds everything together and it holds better than you'd think.
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