Gochujang Mayo Chicken Sandwich (Printable)

A bold sandwich with spicy gochujang mayo chicken and melty cheeses, grilled to golden crispiness.

# Ingredient List:

→ 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 - Combine gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl. Whisk until smooth.
02 - Cut chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through.
03 - Remove skillet from heat. Toss cooked chicken with spicy mayo until fully coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone, half the coated chicken, scallions, optional cucumber, cheddar cheese, then top with another bread slice, buttered side out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches and press gently. Cook 3–4 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 Suggestions:

01 -
  • The gochujang mayo brings that perfect balance of spicy and creamy without ever tipping into heat overload.
  • It tastes like you spent way more time in the kitchen than you actually did.
  • The crispy-pressed exterior gives you that deeply satisfying textural contrast with the gooey melted cheese inside.
02 -
  • Slice your chicken thin—thick chunks won't cook through evenly and the whole timing falls apart.
  • Don't skip the resting step; one minute lets the cheese firm up just enough so it doesn't completely escape when you slice into it.
  • If your gochujang mayo seems too thick, thin it with a tiny splash of rice vinegar; it should spread like a generous mayo, not paste.
03 -
  • Butter your bread while it's still cool so it spreads evenly and the toast colors uniformly instead of spotting.
  • The skillet should be at medium heat, not high—high heat burns the bread before the cheese fully melts, leaving you with a crunchy outside and cold cheese inside.
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