Save The first time I made this, my kitchen smelled like a Korean street food stall meets an American diner. The gochujang hit the hot pan and filled the entire apartment with this sweet, spicy, fermented aroma that made my roommate wander in, hungry and confused. I was skeptical about the combination at first, but something about that crispy grilled cheese exterior giving way to tender, spicy chicken just works. It is now the sandwich I make when I want comfort food with a kick.
I served these to friends during a rainy weekend board game session, and they disappeared before we even finished setting up the first round. Someone actually asked if I could make them again the next day, which is usually a good sign. The balance of heat from the gochujang and the mellow cheese makes people keep reaching for just one more half sandwich.
Ingredients
- 1 large boneless, skinless chicken breast: Cutting this into thin strips helps it cook quickly and absorb more of that spicy mayo sauce
- 2 tbsp gochujang: This Korean chili paste is the heart of the dish, bringing sweet heat and deep umami flavor
- 3 tbsp mayonnaise: Creates the creamy base that tames the gochujang and helps it coat every piece of chicken
- 1 tsp soy sauce: Adds saltiness and depth that makes the spicy flavors pop
- 1 tsp honey: Balances the heat with just enough sweetness to keep you coming back
- 1 tsp rice vinegar: Cuts through the richness and brightens the whole sauce
- 1/2 tsp garlic powder: Provides consistent garlic flavor without burning like fresh garlic might
- 1/4 tsp black pepper: Adds a subtle warmth that complements the gochujang
- 1 tbsp vegetable oil: High smoke point oil perfect for getting the chicken nicely golden
- 4 slices sourdough or country bread: Sturdy enough to hold all the filling without getting soggy
- 4 slices mozzarella or provolone cheese: Melts beautifully and provides that classic cheese pull
- 2 slices sharp cheddar cheese: Adds the sharp, salty punch that cuts through the rich sauce
- 2 tbsp unsalted butter, softened: Spreads easily and helps achieve that perfectly golden, crispy crust
- 1/4 cup thinly sliced scallions: Fresh oniony crunch that brightens each bite
- 1/4 cup sliced cucumber: Optional cool crunch that contrasts beautifully with the spicy chicken
Instructions
- Make the spicy mayo sauce:
- Whisk gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a small bowl until smooth and combined. The sauce should be thick and glossy, with a deep red color that promises flavor.
- Cook the chicken:
- Cut chicken breast into thin strips and heat oil in a skillet over medium-high heat. Cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through.
- Coat the chicken in sauce:
- Remove skillet from heat and add the cooked chicken to the spicy mayo. Toss everything together until every piece of chicken is evenly coated in that fiery, creamy sauce.
- Assemble the sandwiches:
- Butter one side of each bread slice. On the unbuttered side, layer mozzarella, half the sauced chicken, scallions, optional cucumber, cheddar, and top with another slice, buttered side facing 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 bread is golden brown and cheese is melted.
- Rest and serve:
- Transfer sandwiches to a cutting board and let rest for 1 minute so the cheese sets slightly. Slice diagonally and serve while still hot and crispy.
Save This sandwich has become my go-to when friends come over for casual dinners because it feels special but is secretly so easy to make. Last month, my friend took one bite and immediately asked for the recipe, then made it for her family the next week. There is something about the combination of familiar grilled cheese comfort with that spicy Korean twist that makes people feel cared for.
Choosing the Right Bread
Sourdough is ideal here because its tangy flavor holds up against the bold gochujang and its sturdy texture prevents sogginess. Country bread works just as well, but avoid super soft sandwich bread that will turn to mush under all those layers. The bread should be substantial enough to handle the weight of the cheese and chicken without falling apart.
Cheese Strategy
The combination of mozzarella and cheddar is deliberate. Mozzarella provides the melt and stretch that makes grilled cheese so satisfying, while cheddar adds the sharpness needed to cut through the rich spicy mayo. Provolone can swap in for mozzarella if you want more funk, or Monterey Jack for a milder flavor that lets the gochujang shine.
Make It Your Own
This sandwich is incredibly forgiving and welcomes all kinds of tweaks based on what you have in the fridge. The basic formula of spicy chicken plus melty cheese plus crispy bread works endless variations.
- Add pickled jalapeños if you want even more heat and tang
- Swap in rotisserie chicken for a 10 minute weeknight version
- Serve with kimchi on the side for the authentic Korean restaurant experience
Save Hope this sandwich finds its way into your regular rotation. It is the kind of meal that turns a random Tuesday into something worth remembering.
Questions & Answers
- → How do I make the gochujang mayo?
Whisk together gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth and well combined.
- → What is the best cheese to use?
Use mozzarella or provolone for meltiness, combined with sharp cheddar for added flavor depth.
- → Can I prepare the chicken ahead of time?
Yes, cook the chicken strips in advance, toss in the spicy mayo, and store refrigerated until ready to assemble.
- → How do I get the sandwich crispy?
Butter the outer sides of the bread generously and grill on medium heat, pressing gently until bread is golden and cheese melts.
- → Are there options to adjust spice levels?
Yes, add more gochujang or sliced jalapeños for extra heat, or reduce the gochujang for milder flavor.