Gochujang Mayo Chicken Sandwich (Printable Version)

Juicy chicken tossed in spicy gochujang mayo, melted cheeses, and toasted sourdough create a flavorful sandwich.

# What You'll Need:

→ 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)

# How To Make It:

01 - In a small bowl, whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth and well combined.
02 - Slice chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken strips and cook for 5 to 6 minutes until golden and fully cooked.
03 - Remove skillet from heat and toss the cooked chicken with the spicy mayo mixture until evenly coated.
04 - Lay out the bread slices. Butter one side of each slice. On the unbuttered side, layer mozzarella or provolone cheese, half of the spicy chicken, scallions, optional cucumber slices, cheddar cheese, then top with another bread slice, buttered side outward.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in the pan, pressing gently. Cook for 3 to 4 minutes per side until bread is golden brown and cheese has melted. Flip carefully and repeat for even grilling.
06 - Transfer sandwiches to a cutting board. Allow to rest for one minute, then slice and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like you spent hours developing a fusion recipe, but actually takes less time than deciding what to order.
  • The gochujang mayo is genuinely addictive—you'll find yourself wanting to slather it on everything else you cook.
  • It's crispy on the outside, melty and spicy inside, with enough texture from the chicken and scallions to keep every bite interesting.
02 -
  • Don't cook the chicken too thick or it'll dry out before it's cooked through; thin slices are your insurance policy against rubbery protein.
  • The butter on the outside of the bread matters as much as the fillings do—a thin, even layer gives you that diner-perfect golden crust, so don't be shy about it.
  • Press the sandwich gently in the pan, not aggressively; you're looking for contact and browning, not a flattened pancake.
03 -
  • Keep your butter soft but not melting, so it spreads easily across the bread without tearing or clumping; let it sit on the counter for 15 minutes before you need it.
  • Don't skip the honey in the spicy mayo—it feels like it shouldn't matter, but it's what keeps the sandwich from tasting one-dimensional and harsh.
  • If you want to prep the chicken ahead of time, cook and coat it with the spicy mayo, then refrigerate it in a container for up to two days; reheat gently in a skillet before building your sandwich.
Return