Gochujang Mayo Chicken Sandwich (Printable)

Spicy gochujang mayo chicken and melted cheese stacked in crispy grilled sourdough bread.

# 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)

# Method:

01 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth.
02 - Slice chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes until golden and cooked through.
03 - Remove skillet from heat and toss chicken with the spicy mayo mixture 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 the 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 immediately.

# Expert Advice:

01 -
  • It's smoky, spicy, and indulgent all at once without being complicated.
  • The gochujang mayo tastes like you've been secretly taking cooking classes.
  • You can have dinner on the table in 30 minutes, which feels like a small miracle.
02 -
  • Don't skip tossing the hot chicken in the mayo—the warmth helps the flavors meld instead of the mayo just sitting on top.
  • Medium heat is your friend here; too high and your bread burns before the cheese melts, and that's a tragedy.
  • Softened butter spreads easier and browns more evenly than cold butter straight from the fridge.
03 -
  • Slice your chicken thin and cook it just before assembly so it's still warm when you build the sandwich—cold chicken is a letdown.
  • Press gently on the sandwich while it cooks; you want contact with the pan, not squished cheese oozing everywhere.
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