Pin This The first time I made this sandwich, I was standing in my kitchen on a lazy Sunday afternoon, scrolling through food photos on my phone when I spotted someone's take on a Korean-inspired grilled cheese. Something about the combination of spicy gochujang mayo, melted cheese, and crispy bread just clicked. I had chicken in the fridge and a jar of gochujang sitting in the pantry from a previous cooking experiment, so I decided to improvise right then and there. The result was so good that my roommate came home to the smell of buttered bread and melting cheese and immediately demanded half.
I remember making this for a friend who was skeptical about mixing Korean flavors into a grilled cheese. She took one bite and went quiet for a moment, then immediately asked for the recipe. That's when I realized this sandwich had something special—it wasn't just nostalgia or carbs and cheese, it was the umami punch of gochujang combined with the richness of mayo that made each bite feel intentional and craveable.
Ingredients
- Boneless, skinless chicken breast: Use one large breast (about 200 g) and slice it thin so it cooks quickly and absorbs the spicy mayo evenly.
- Gochujang: This Korean chili paste is the heart of the sandwich, bringing heat and umami that regular mayo could never achieve alone.
- Mayonnaise: Three tablespoons tempers the intensity of the gochujang and creates a creamy base that coats every piece of chicken.
- Soy sauce: One teaspoon adds salty depth and helps balance the sweetness of the honey.
- Honey: Just a teaspoon cuts through the heat with subtle sweetness and helps the mayo cling to the chicken.
- Rice vinegar: A teaspoon brings brightness and prevents the sauce from feeling heavy.
- Garlic powder and black pepper: These round out the spice profile with warmth and complexity.
- Sourdough or country bread: Choose bread sturdy enough to hold the filling without falling apart when you press it in the pan.
- Mozzarella or provolone cheese: The mild cheese lets the spicy mayo shine without competing for flavor.
- Sharp cheddar: A slice of this adds a slight tang that plays beautifully against the gochujang.
- Unsalted butter: Soft butter spreads easily and creates that golden, crispy crust you're after.
- Scallions: They provide a fresh, oniony bite that cuts through the richness.
- Cucumber: Optional but worth it for a crisp texture that contrasts with the warm, melted cheese.
Instructions
- Make the spicy mayo:
- In a small bowl, whisk together the gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth and well combined. Taste it as you go so you know exactly what you're working with.
- Cook the chicken:
- Slice your chicken breast into thin strips about a quarter-inch thick. Heat the vegetable oil in a skillet over medium-high heat, then add the chicken strips and cook for 5 to 6 minutes until they're golden and cooked through, stirring occasionally so they cook evenly.
- Coat the chicken:
- Remove the skillet from heat and toss the warm chicken with the spicy mayo until every piece is coated. The warmth of the chicken helps the mayo cling better, so don't wait too long to do this.
- Assemble your sandwiches:
- Lay out your bread slices and spread soft butter on one side of each slice. On the unbuttered side of the first slice, layer your mozzarella or provolone, then half of the gochujang mayo chicken, a sprinkle of scallions, your optional cucumber, and finally a slice of sharp cheddar. Top with another slice of bread, buttered side facing out.
- Press and grill:
- Heat a clean skillet or grill pan over medium heat and place your assembled sandwiches in the pan. Press gently with your spatula for about 3 to 4 minutes until the bread turns golden and crispy, then carefully flip and cook the other side for another 3 to 4 minutes until the cheese is completely melted and the bread is golden throughout.
- Rest and serve:
- Transfer your sandwiches to a cutting board and let them rest for a minute so the cheese sets slightly. Slice them diagonally if you want them to look fancy, then serve while they're still hot.
Pin This There's something special about that moment when you press down on a grilled cheese and hear the bread sizzle against the hot pan, knowing that inside, the cheese is melting and the chicken is getting warm again. This sandwich became the thing I make when I want to feel like I'm eating something fancy but with zero fuss.
The Magic of Gochujang in Your Kitchen
Once you keep gochujang in your pantry, you'll start seeing opportunities for it everywhere. It's not just for this sandwich—a spoonful in marinara sauce, a swirl in cream cheese, a dollop on roasted vegetables, or a coat on grilled fish all benefit from its deep, slightly sweet heat. The paste has this umami quality that makes food taste more intentional and developed, like you've been simmering flavors for hours when really you just added one ingredient.
Customizing Your Sandwich
The beauty of this sandwich is how easily you can make it your own without losing what makes it special. Some days I add crispy bacon between the cheese layers, other times I swap the chicken for sliced turkey or even grilled shrimp. If you like more heat, jalapeños tucked between the cheese add a fresh spice that complements the gochujang without making it feel redundant. You can also use rotisserie chicken from the grocery store if you're short on time—just shred it and toss it with the spicy mayo, and you've cut your active cooking time in half.
Sides and Pairings That Complete the Meal
A grilled cheese sandwich this bold deserves a supporting cast that either balances or amplifies its flavor profile. Kimchi on the side adds another layer of fermented spice and pairs naturally with the Korean influence of the gochujang. A simple green salad with a light vinaigrette cuts through the richness beautifully, or if you want to lean into the comfort food angle, serve it with a bowl of warm miso soup or even just a glass of cold milk to cool down your palate between bites.
- Kimchi brings fermented funk that makes the spicy mayo taste even more intentional.
- A crisp salad with lemon vinaigrette balances the richness without overshadowing the sandwich itself.
- Serve with iced tea or cold milk to cool the heat and create a satisfying meal.
Pin This This sandwich proved to me that the best cooking happens when you combine bold flavors with simple techniques and let them do the talking. Every time I make it, I'm grateful for that lazy Sunday when I decided to take a chance on something different.
Recipe FAQ
- → What is gochujang mayo?
It's a spicy and creamy sauce made by mixing Korean chili paste (gochujang) with mayonnaise, soy sauce, honey, vinegar, and seasonings for a balanced flavor.
- → Can I substitute the bread used in this sandwich?
Yes, sourdough or country-style bread works best for crispiness, but you can use other sturdy breads with a good crust to hold the fillings well.
- → How do I get the cheese melted perfectly without burning the bread?
Cook on medium heat and press the sandwich gently to evenly melt the cheese while achieving a golden crust on the bread, flipping carefully halfway through.
- → Is there a way to adjust the spice level?
Absolutely, reduce or omit gochujang for milder heat or add extra for a bolder kick. You can also include jalapeños for additional spiciness.
- → Can I prepare this sandwich ahead of time?
It's best enjoyed fresh to maintain the crisp bread and melted cheese, though you can prep the chicken and sauce in advance to save time.
- → What sides pair well with this sandwich?
Traditional Korean sides like kimchi or a simple green salad complement the bold flavors and balance the richness.