Gochujang Mayo Chicken Sandwich (Print Version)

Spicy gochujang mayo chicken layered with cheese, grilled to crisp perfection.

# What You'll Need:

→ Gochujang Mayo Chicken

01 - 1 large boneless, skinless chicken breast (7 oz)
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 3 tablespoons mayonnaise
04 - 1 teaspoon soy sauce
05 - 1 teaspoon honey
06 - 1 teaspoon rice vinegar
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon 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 tablespoons unsalted butter, softened
14 - 1/4 cup thinly sliced scallions
15 - 1/4 cup sliced cucumber (optional)

# How to Make It:

01 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until uniform.
02 - Slice 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 cooked chicken with 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, then cheddar cheese. Top with a second bread slice, buttered side facing out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches inside, press gently, and cook 3 to 4 minutes per side until bread is golden and cheese is melted. Flip carefully and repeat.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, slice, and serve while hot.

# Expert Advice:

01 -
  • The gochujang mayo brings a spicy-savory kick that completely transforms ordinary grilled cheese into something you'll crave.
  • Tender chicken and melted cheese create layers of texture and richness that make this feel substantial and satisfying.
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that tastes impressive.
02 -
  • Don't skip the resting step—one minute is all it takes to keep the filling from oozing out everywhere when you cut it.
  • Slice the chicken thin and cook it fast, because thick pieces take longer and can dry out before the edges brown.
  • Medium heat is crucial for the grill pan; too hot and the bread burns before the cheese melts inside.
03 -
  • Make the gochujang mayo the night before and let it sit in the fridge—the flavors meld and deepen overnight, making the sandwich even better.
  • Use room-temperature or slightly warm chicken when building the sandwich; cold chicken won't warm the cheese layers as effectively.
  • A light press with the spatula while cooking creates better cheese-melting contact without squishing out all the filling.
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