Spicy gochujang mayo coats tender chicken, layered with cheese and grilled to golden, crisp perfection.
# 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 fully combined.
02 - Slice chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat; 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 - Lay out bread slices and butter one side of each. On the unbuttered side, layer mozzarella or provolone cheese, half the coated 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 the pan and press gently. Cook for 3 to 4 minutes per side until the bread is golden brown and cheese is melted, flipping carefully once.
06 - Transfer sandwiches to a cutting board, let rest for 1 minute, then slice and serve immediately.
