Gochujang Mayo Chicken Sandwich (Printable Version)

Spicy gochujang mayo coats tender chicken, paired with melted cheese and crisp toasted bread.

# What You 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-style 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 Steps:

01 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl.
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 fully cooked.
03 - Remove skillet from heat and coat cooked chicken evenly with the spicy mayo mixture.
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 facing out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in pan, press gently, and cook for 3 to 4 minutes per side until bread is golden brown and cheese has melted. Flip carefully and repeat.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The gochujang mayo transforms ordinary grilled cheese into something that feels restaurant-quality without any fuss.
  • Juicy chicken stays tender even when pressed in the pan, so you get creaminess alongside that satisfying crispy exterior.
  • It comes together in 30 minutes start to finish, making it perfect for lunch cravings or quick dinners.
02 -
  • Don't skip coating the chicken in mayo while it's still warm—the heat helps the flavors meld and makes the sauce cling instead of sliding off when you bite.
  • Medium heat on the skillet is crucial because high heat burns the butter before the cheese melts, leaving you with a crispy crust and cold cheese inside.
  • If your chicken is thick, slice it horizontally before cooking so it finishes at the same time as the sandwich toasts.
03 -
  • Make a double batch of gochujang mayo and keep it in the fridge for up to five days—it's incredible on eggs, roasted vegetables, or as a dip.
  • If you want extra heat, slice jalapeños thin and layer them between the mozzarella and chicken so they soften slightly without staying too crunchy.
  • Rotisserie chicken shredded fine works beautifully if you're short on time and need to skip the cooking step.
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