Save to Pinterest The first time I made this sandwich, my kitchen smelled like the sizzling Korean street food stalls I visited in Seoul years ago. I was experimenting with gochujang and discovered it transforms ordinary grilled cheese into something extraordinary. Now my friends request these whenever they come over, and the way the spicy mayo clings to the chicken creates this addictive sweet heat that keeps everyone coming back for seconds.
Last winter, my roommate walked in while I was pressing the sandwiches and immediately asked if she could stay for dinner. We ate them standing at the counter, and she said it was the kind of comfort food that makes you forget its freezing outside. Something about the warm spicy chicken against the cool crunch of cucumber just works.
Ingredients
- Chicken breast: Cutting it into thin strips helps it cook quickly and absorb more of that spicy mayo coating
- Gochujang: This Korean chili paste brings a deep fermented heat that is sweeter and more complex than hot sauce
- Mayonnaise: The creamy base tames the gochujang and helps it cling to every piece of chicken
- Sourdough bread: Its sturdy structure holds up to the pressing while developing this incredible crunch
- Mozzarella or provolone: These melt into that perfect stretchy layer that holds everything together
- Sharp cheddar: Adds a bold punch that cuts through the rich spicy mayo
- Scallions: Fresh onion brightness balances all that cooked richness
Instructions
- Whisk the spicy mayo:
- Combine gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper until smooth and glossy.
- Cook the chicken:
- Sear the strips in hot oil until they are golden brown and cooked through, about 5 or 6 minutes.
- Coat with flavor:
- Pull the pan off the heat and toss the chicken in that spicy mayo until every piece is evenly coated.
- Build the sandwich:
- Layer mozzarella, then the sauced chicken, scallions, cheddar, and the top slice with butter facing out.
- Press and crisp:
- Cook each sandwich for 3 or 4 minutes per side until the bread is golden and the cheese is melting out the edges.
Save to Pinterest This sandwich has become my go-to when I want something that feels indulgent but does not take forever to make. The combination of textures, from the crunch of the bread to the gooey cheese and tender chicken, makes every bite satisfying.
Making It Your Own
Sometimes I add pickled carrots or daikon for extra tang and crunch, especially when I have them in the fridge. The vinegar cuts through the richness and brightens the whole sandwich.
Side Pairings
A simple kimchi fried rice or a crisp green salad with vinaigrette balances the heaviness nicely. I have also served these alongside miso soup for a full meal vibe.
Timing and Prep
You can whisk the spicy mayo up to three days ahead and keep it in the fridge. The flavor actually develops and gets better over time.
- Use rotisserie chicken to skip the cooking step entirely
- Grate the cheddar instead of slicing it for faster melting
- Pre-slice all your vegetables before you start cooking
Save to Pinterest These sandwiches hit that perfect spot between spicy, creamy, crunchy, and comforting. Enjoy every bite.
Frequently Asked Questions
- → What makes the sauce spicy in this sandwich?
The sauce is spicy due to gochujang, a Korean chili paste, combined with mayo and seasonings to balance heat with creaminess.
- → Can I use other cheeses instead of mozzarella and cheddar?
Yes, cheeses like provolone or Monterey Jack work well, offering different melty textures and flavors.
- → How should I cook the chicken for best results?
Cook chicken strips in a hot skillet with vegetable oil until golden and cooked through, about 5-6 minutes.
- → Is there a suggested bread type to use?
Sourdough or country bread is recommended for its sturdy texture and ability to crisp nicely when grilled.
- → Can this dish be made ahead of time?
Prep the chicken and sauce in advance, then assemble and grill sandwiches just before serving for optimal freshness.