Save I discovered this sandwich completely by accident while standing in my kitchen on a random Tuesday, staring at a container of gochujang that had been sitting in my fridge for weeks. My roommate had brought it back from a Korean market, and I'd been too intimidated to use it. But then I remembered how much I loved spicy mayo on everything, and suddenly it clicked: what if I treated a grilled cheese like a canvas instead of just butter and cheese? Twenty minutes later, I was biting into something that tasted like a Korean restaurant and a diner had merged into one perfect, crispy sandwich.
The first person I made this for was my sister, who showed up unannounced on a Saturday morning claiming she was starving. I threw one of these together while she sat at the counter, and she went completely quiet for a moment after the first bite—then asked if I could teach her how to make it. That's when I knew it was a keeper, because my sister does not do quiet moments when food is involved.
Ingredients
- Chicken breast: Slicing it thin is the secret to getting it cooked through quickly and tossed evenly with that spicy mayo.
- Gochujang: This Korean chili paste brings heat and umami that regular hot sauce can't touch; don't skip it even if you think you don't like spicy food.
- Mayonnaise: Three tablespoons might sound like a lot, but it balances the gochujang's intensity and makes the chicken stick to the bread instead of sliding around.
- Soy sauce, honey, and rice vinegar: These three work together to round out the mayo, adding depth and a subtle sweetness that keeps the sandwich from being one-note spicy.
- Sourdough or country bread: You need sturdy bread that can handle the weight of cheese and chicken without falling apart; basic sandwich bread will get soggy.
- Mozzarella and cheddar: The mozzarella melts smoothly, while sharp cheddar adds flavor that actually competes with the gochujang instead of getting lost.
- Butter: Soft butter spreads evenly and browns the bread to a golden crisp without scorching.
- Scallions: Fresh and sharp, they cut through the richness and add a brightness you didn't know you needed.
Instructions
- Make your spicy mayo:
- Whisk gochujang, mayo, soy sauce, honey, rice vinegar, garlic powder, and black pepper together in a bowl until completely smooth. The mixture should smell intensely savory and a little bit sweet.
- Cook the chicken:
- Cut the chicken breast into thin strips (about 1/4 inch thick) so they cook evenly and fast. Heat oil in a skillet over medium-high heat and cook for 5–6 minutes until golden on both sides and cooked through—a meat thermometer should read 165°F if you want to be sure.
- Toss with the mayo:
- While the chicken is still warm, toss it immediately with the spicy mayo so it coats everything evenly and the warmth helps the flavors bond. Taste it and adjust if you want more heat or more honey.
- Build the sandwich:
- Butter one side of each bread slice generously. On the unbuttered side of the first slice, layer mozzarella first, then half the gochujang mayo chicken, a pinch of scallions, optional cucumber for crunch, then sharp cheddar, then the second bread slice with buttered side facing out.
- Grill to golden:
- Heat your skillet or grill pan over medium heat and place the sandwich in carefully. Press down gently with a spatula to help the bread make contact with the pan, then cook for 3–4 minutes until the bottom is golden brown and the cheese is starting to melt. Flip carefully and repeat on the other side.
- Rest and serve:
- Transfer to a cutting board, let it sit for just one minute so the cheese can set slightly, then slice diagonally and serve immediately while everything is still hot and crispy.
Save There's a moment when you flip the sandwich and see that golden, crispy exterior for the first time—it's the kind of small victory that makes you feel like you actually know what you're doing in the kitchen. I've made this sandwich at least a dozen times now, and that moment still gets me every single time.
The Gochujang Mayo is Everything
This spicy mayo is honestly more important than any other component in the sandwich. It's what transforms a regular chicken and cheese combination into something that tastes intentional and a little bit fancy. I started experimenting with the ratio of gochujang to mayo pretty quickly, and here's what I learned: too much mayo and the heat gets drowned out, too much gochujang and it becomes a paste that's hard to spread and overwhelmingly spicy. The balance in this recipe is what I came back to again and again, and it's also what I started putting on other things—burgers, fries, roasted vegetables. It's become my go-to condiment for when I want something bold.
Why Thin Chicken Strips Matter
When I first made this, I cut the chicken into thicker chunks because I wasn't thinking about cooking time. I got a tough, slightly overcooked center while the outside had barely browned, and it was a weird texture throughout. Since then, I cut the chicken into strips about 1/4 inch thick, and everything changed—they cook evenly, brown beautifully, and stay tender even if you cook them a minute or two too long. Thin strips also give you more surface area for the spicy mayo to cling to, which means every bite has that full flavor impact instead of some bites being mayo-heavy and others being bare chicken.
Bread and Cheese Combinations Worth Trying
Sourdough is my standard because the tang plays well with the gochujang's spice, but I've had great luck with ciabatta, focaccia, and even thick-cut Texas toast. The absolute requirement is that the bread be sturdy enough to hold up to being pressed in the pan without disintegrating—that rules out most soft sandwich breads. As for cheese, I learned not to overthink it: the mozzarella should be something that melts smoothly and doesn't add much flavor of its own, so it's a canvas for the gochujang, and then the cheddar brings character. I've swapped in Monterey Jack and gruyere at different times, and both work, but sharp cheddar is the one that actually fights back against the heat in the best possible way.
- Ciabatta bread gives you an airier texture and a little more sophistication without changing the core of what makes this sandwich great.
- Provolone can replace mozzarella if you prefer something with a little more flavor and a slightly sharper edge.
- If you can't find good gochujang, this sandwich won't work as intended, so hunt for it at an Asian market or order it online—it's worth the effort.
Save This sandwich has become my go-to when I want something that feels special and tastes impressive but doesn't demand hours in the kitchen. It's the kind of dish that makes you remember why cooking at home is worth doing.
Recipe FAQs
- → What is gochujang mayo made of?
Gochujang mayo blends Korean chili paste with mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper for a spicy, tangy sauce.
- → Can I use other cheeses in this sandwich?
Yes, mozzarella and cheddar are recommended, but substituting Monterey Jack or provolone works well for varied flavors and meltiness.
- → How is the chicken prepared before assembling?
The chicken breast is sliced thin, pan-cooked until golden, and then tossed in the spicy gochujang mayo to evenly coat each piece.
- → What bread type works best for this sandwich?
Sourdough or country bread slices provide the ideal sturdy, crunchy base that toasts well and complements the fillings.
- → Are there options to add extra heat?
Yes, sliced jalapeños or additional gochujang paste can be added to increase the spiciness according to taste.
- → What side dishes pair well with this sandwich?
Kimchi or a simple green salad provide refreshing contrasts that balance the richness and spice of the sandwich.