Gochujang Mayo Chicken Sandwich (Printable)

Juicy chicken coated in spicy gochujang mayo with melty cheese, layered in crispy grilled sourdough bread.

# 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)

# Step-by-Step:

01 - Combine gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a bowl; whisk until smooth.
02 - Cut chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes until golden and cooked through.
03 - Remove skillet from heat and toss the cooked chicken with the prepared spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side of two slices, layer mozzarella or provolone cheese, half the gochujang mayo chicken, scallions, optional cucumber, and sharp cheddar. Top each with a second 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 for 3 to 4 minutes per side until bread is golden and cheese is melted. Flip carefully and repeat.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It's the kind of sandwich that makes people ask for the recipe before they even finish eating it.
  • You get crispy bread, melted cheese, and chicken with actual depth of flavor instead of something bland.
  • The gochujang mayo is addictive enough to justify making this on a random Wednesday night.
02 -
  • The gochujang mayo needs to be smooth and lump-free before you touch the chicken, otherwise you'll have clumpy pasta-like streaks throughout instead of an even coating.
  • Don't overcook the chicken or it'll be dry, even with all that mayo—thin slices and medium-high heat are your friends here.
  • The bread has to be buttered on the outside or you'll end up with dry edges and it won't get that golden crust.
03 -
  • Soften your butter ahead of time so you can spread it evenly on bread straight from the fridge without tearing it.
  • If you're making this for guests, you can prepare the gochujang mayo and cook the chicken ahead of time, then just assemble and grill when people are ready to eat.
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