Gochujang Mayo Chicken Sandwich (Printable Version)

Spicy gochujang mayo coats tender chicken, layered with melted cheese and grilled to crispy golden 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-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)

# Steps:

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, then cook chicken strips for 5 to 6 minutes until golden brown and cooked through.
03 - Remove the skillet from heat and toss the cooked chicken with the spicy mayo until fully coated.
04 - Lay out bread slices and spread softened butter on one side of each slice. On the unbuttered side, layer mozzarella or provolone cheese, half the gochujang mayo chicken, scallions, optional cucumber, sharp cheddar cheese, then 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 and press gently. Cook 3 to 4 minutes per side until bread is golden and cheese is melted. Flip carefully and repeat for even grilling.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve immediately while warm.

# Expert Insights:

01 -
  • It tastes like a gourmet sandwich but comes together in 30 minutes without fuss.
  • The gochujang mayo brings just enough heat to feel exciting without overwhelming the cheese and bread.
  • It's comfort food that actually feels a little bit adventurous.
02 -
  • Don't skip pounding the chicken or cutting it thin—a thick breast will cook unevenly and you'll end up with parts that are overdone while others are still pale.
  • The gochujang mayo needs to coat warm chicken, not cold chicken, or it won't meld properly and you'll just taste mayo with spice floating in it.
  • Medium heat is your friend for the sandwich press—too hot and the outside burns before the cheese melts through.
03 -
  • Soften your butter at room temperature for at least 15 minutes—it spreads without ripping the bread and browns more evenly.
  • The best trick I learned was pressing the sandwich gently as it cooks rather than flattening it aggressively, which keeps the filling from squishing out the sides.
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