Gochujang Mayo Chicken Sandwich (Printable)

Spicy gochujang mayo coats tender chicken in a melty, crispy grilled sandwich with fresh scallions.

# 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)

# Directions:

01 - In a small bowl, whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth.
02 - Cut chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat, then cook chicken strips for 5 to 6 minutes until golden and cooked through.
03 - Remove skillet from heat and toss cooked chicken with the prepared spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone, half the spicy chicken, scallions, optional cucumber slices, cheddar cheese, then top with another bread slice, buttered side out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in the pan and press gently. Cook for 3 to 4 minutes per side until bread is golden and cheese has melted.
06 - Transfer sandwiches to a cutting board, allow to rest for 1 minute, then slice and serve immediately.

# Expert Hints:

01 -
  • That moment when the cheese melts into the spicy mayo and hits your tongue is pure comfort food rebellion.
  • Crispy bread, juicy chicken, and a heat that builds gently instead of shocking you makes this feel indulgent without being heavy.
  • It comes together in under 30 minutes, so you're not fussing in the kitchen when you're craving something this good.
02 -
  • Don't skip slicing the chicken thin—thick pieces won't cook through in time, and you'll end up with a cold center surrounded by overcooked edges.
  • Medium heat is your friend here; too high and your bread burns before the cheese melts, too low and you end up with bread that's pale and disappointing.
  • The butter absolutely needs to be on the outside of the bread for that crispy, golden crust—no exceptions and no shortcuts.
03 -
  • Make the gochujang mayo ahead of time—it actually tastes better after the flavors have had a few hours to get to know each other.
  • If your bread is fresh and soft, let it sit for a day so it has enough structure to hold everything without falling apart when you slice it.
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