Gochujang Mayo Chicken Sandwich (Print Version)

A bold chicken sandwich featuring spicy gochujang mayo, melty cheese, and crisp pressed sourdough.

# Components:

→ Gochujang Mayo Chicken

01 - 1 large chicken breast, boneless and skinless (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-style 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 - Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until smooth.
02 - Slice 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 fully cooked.
03 - Remove skillet from heat. Toss the cooked chicken strips with the prepared spicy mayonnaise until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side, layer mozzarella or provolone cheese, half the spicy chicken, scallions, optional cucumber, sharp 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 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 warm.

# Expert Advice:

01 -
  • The gochujang mayo brings a gentle kick of heat that sneaks up on you, not a shock that overwhelms the other flavors.
  • It comes together in under 30 minutes, which means you can make it on a weeknight without stress.
  • The crispy bread against melted cheese and tender chicken feels luxurious enough for lunch with friends but casual enough to eat standing up in the kitchen.
02 -
  • Medium heat is crucial; too high and the bread browns before the cheese melts, leaving you with a crispy outside and cold center.
  • Tossing the chicken with mayo while it's still warm makes a real difference in how well the flavors bind instead of just sitting on the surface.
  • Don't press the sandwich down too hard while cooking or you'll squeeze the filling out the sides—gentle pressure is enough to ensure even browning.
03 -
  • Make the gochujang mayo ahead of time and store it in the fridge for up to a week—it actually tastes better the next day when flavors deepen and blend.
  • If you want to prep chicken earlier in the day, cook and shred it, then toss with mayo just before assembling sandwiches so it stays moist and doesn't dry out.
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