Gochujang Mayo Chicken Sandwich (Printable Version)

Juicy chicken coated in spicy gochujang mayo with melted cheese on grilled sourdough 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 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 Make It:

01 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until smooth.
02 - Cut chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes, until golden brown and cooked through.
03 - Remove skillet from heat and toss cooked 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 cheese, half the gochujang mayo chicken, scallions, optional cucumber, 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, pressing gently. Cook 3 to 4 minutes per side, until bread is golden brown and cheese is melted. Flip carefully and repeat.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve while hot.

# Expert Advice:

01 -
  • It hits that perfect sweet spot between comfort food and bold flavor, so you feel like you're eating something exciting without much effort.
  • The gochujang mayo is addictive enough to make you want to keep a batch in your fridge for everything from sandwiches to vegetables.
  • It comes together in under 30 minutes, which means you can satisfy a serious craving before your hunger gets out of hand.
02 -
  • Don't skip the resting step after grilling, because cutting into a sandwich that's still too hot will cause all that melted cheese to slide right out onto your plate.
  • If your chicken pieces are too thick, they won't cook through in time, so take a moment to slice them consistently thin.
  • The butter on the outside of the bread makes all the difference between a regular sandwich and a crispy, golden-brown masterpiece, so don't be shy with it.
03 -
  • Make the spicy mayo up to three days ahead so the flavors have time to meld, and you can assemble your sandwich in minutes when hunger strikes.
  • Press your sandwiches gently but consistently so the bread crisps evenly without squishing out all the filling.
  • If you're cooking multiple sandwiches, keep the finished ones warm in a low oven so they stay crispy while you finish the rest.
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