Pin it Last Tuesday I came home craving something aggressive and comforting after a long gray day of meetings. I stood in front of the fridge staring at a jar of gochujang I'd bought for a bibimbap experiment months ago and thought, what if I put this on everything. The result was this sandwich, which my roommate walked in on, took one bite of, and immediately demanded the recipe for herself.
I made these for my sister last weekend when she was nursing a broken heart and needed something fierce and delicious. She took that first bite, went completely silent, and then said this is what happiness tastes like before reaching for a second sandwich immediately.
Ingredients
- 1 large boneless skinless chicken breast: Cut into thin strips so they cook fast and absorb all that spicy mayo flavor
- 2 tbsp gochujang: This Korean chili paste brings the heat and depth, don't skip it or substitute with sriracha
- 3 tbsp mayonnaise: Tames the heat just enough while making everything creamy and indulgent
- 1 tsp soy sauce: Adds that salty umami backbone that makes the whole sandwich taste complete
- 1 tsp honey: Balances the spice with just enough sweetness to keep you coming back for another bite
- 1 tsp rice vinegar: Cuts through the richness and brightens the whole sauce beautifully
- ½ tsp garlic powder: Easy garlic flavor without any raw bite or burning
- ¼ tsp black pepper: A little heat to complement the gochujang
- 1 tbsp vegetable oil: For getting the chicken golden and crisp in the pan
- 4 slices sourdough or country bread: Sturdy enough to hold all the filling without getting soggy or falling apart
- 4 slices mozzarella or provolone cheese: Melts into that perfect gooey layer that holds everything together
- 2 slices sharp cheddar cheese: Brings the bold flavor that makes this feel like a proper grilled cheese
- 2 tbsp unsalted butter softened: Spread on the outside for that golden crispy crust we all want
- ¼ cup thinly sliced scallions: Fresh onion flavor that brightens each bite
- ¼ cup sliced cucumber optional: Adds a cool crunch if you want to balance the heat even more
Instructions
- Whisk together the spicy mayo:
- In a small bowl combine gochujang mayonnaise soy sauce honey rice vinegar garlic powder and black pepper until smooth and vibrant red.
- Cook the chicken:
- Cut the chicken breast into thin strips heat vegetable oil in a skillet over medium high heat and cook for 5 to 6 minutes until golden and cooked through with no pink remaining.
- Coat the chicken in sauce:
- Remove the skillet from heat add the cooked chicken to the spicy mayo and toss until every piece is evenly coated in that glossy red sauce.
- Build the sandwiches:
- Lay out bread slices butter one side of each and layer mozzarella on the unbuttered side then add half the chicken some scallions optional cucumber cheddar and another bread slice buttered side out.
- Grill to perfection:
- Heat a clean skillet over medium heat place sandwiches in the pan press gently and cook for 3 to 4 minutes per side until golden brown and cheese is completely melted.
- Rest and serve:
- Transfer to a cutting board let rest for 1 minute so the cheese sets slightly then slice diagonally and serve while still hot and gooey.
Pin it This became my go to comfort food the month I moved into a new apartment and hadn't unpacked my kitchen yet. Something about standing at the stove pressing that sandwich down and watching cheese ooze out the sides made everything feel manageable again.
Choosing the Right Bread
Sourdough is my absolute favorite here because the tang works so well with gochujang and the crust gets outrageously crispy. Country bread or a hearty white sandwich bread work too but avoid anything too soft or it'll turn into a soggy situation before the cheese even melts.
Cheese Strategy
The mozzarella or provolone handles the melting duties while sharp cheddar brings the punchy flavor we all want from grilled cheese. I've tried using just cheddar and it's good but the combo of a melting cheese plus a flavorful cheese is what makes this feel special.
Heat Levels
Gochujang isn't just spicy, it's got this fermented depth that makes the sandwich taste complicated and grown up. Start with 2 tablespoons if you're unsure and adjust from there, but don't be afraid of the heat, the mayo and cheese balance it beautifully.
- Add sliced jalapeños inside the sandwich if you really want to wake up your palate
- Serve with extra gochujang on the side for dipping because why not
- Keep a glass of milk nearby if you're sensitive to spice
Pin it This sandwich hits that perfect spot between comfort food and something exciting enough to feel like a treat. Hope it becomes a staple in your kitchen too.
Recipe FAQs
- → What is gochujang mayo?
Gochujang mayo is a spicy condiment made by combining Korean chili paste (gochujang) with mayonnaise, adding heat and creaminess to dishes.
- → Can I use other cheeses besides mozzarella and cheddar?
Yes, cheeses like provolone or Monterey Jack can be used to vary the flavor and melting qualities.
- → How should I cook the chicken for this sandwich?
Cut chicken breast into strips and cook in vegetable oil over medium-high heat until golden and cooked through, about 5–6 minutes.
- → What bread types work best?
Sourdough or country-style bread are ideal for their sturdy texture and ability to crisp up nicely when grilled.
- → Can this sandwich be made ahead of time?
It's best enjoyed fresh, but cooked chicken can be prepped in advance. Assemble and grill just before serving for optimal texture.
- → Are there serving suggestions for this sandwich?
Pair it with kimchi or a light green salad to complement the bold, spicy flavors.