Save to Pinterest Last Tuesday, I was staring at a mostly-empty fridge and a jar of gochujang I'd bought months ago for a recipe I never made. The chicken needed to become dinner, and suddenly it hit me—why not turn that spicy-sweet paste into the star of the show? That sandwich ended up being the kind of dinner where you take one bite and actually pause to process what just happened in your mouth. My roommate poked her head into the kitchen to ask what smelled so incredible, which is basically the highest compliment a weekday meal can get.
I made these again when my brother came over, still wearing his work tie, looking like he needed something substantial and cheering up. He took that first bite, eyes went wide, and just said okay wow—who knew you could upgrade grilled cheese like this? We ended up standing at the counter eating them straight off the cutting board, too impatient to bother with actual plates. Sometimes the best meals happen when you abandon table manners and just lean into the mess.
Ingredients
- 1 large chicken breast: Cut into thin strips so they cook quickly and absorb all that spicy mayo goodness
- 2 tbsp gochujang: This Korean chili paste is the whole reason were here—earthy, sweet, and just the right amount of heat
- 3 tbsp mayonnaise: Tames the gochujang and makes everything creamy and coatable
- 1 tsp honey: Balances the heat with a subtle sweetness that makes people ask whats in this
- 4 slices sourdough: sturdy enough to hold everything together and develops the most beautiful golden crust
- 4 slices mozzarella or provolone: The melty glue that holds all the flavors together
- 2 slices sharp cheddar: Adds that extra cheese punch and sharpness
- 2 tbsp butter: Spread it generously so your bread turns into something golden and irresistible
Instructions
- Whisk up your flavor bomb:
- Mix gochujang, mayo, soy sauce, honey, rice vinegar, garlic powder, and pepper in a small bowl until smooth and combined
- Cook the chicken:
- Cut chicken into thin strips, cook in hot oil for 5 to 6 minutes until golden and cooked through
- Coat everything:
- Pull the skillet off heat and toss the chicken in that spicy mayo until every piece is gleaming
- Build your masterpiece:
- Layer cheese, sauced chicken, scallions, more cheese, then top with bread buttered side out
- Press and crisp:
- Cook 3 to 4 minutes per side in a medium-hot pan until golden and melty
Save to Pinterest This sandwich has become my go-to when friends come over and I want to serve something that feels special but doesnt require me to be stuck in the kitchen missing all the conversation. Theres something about the combination of warm crispy bread and that spicy-sweet chicken that just makes people happy. Last weekend, my friend Sarah took a photo of hers before taking a bite, which is basically the modern equivalent of a standing ovation.
Getting That Perfect Crust
Medium heat is your friend here—too high and you will burn the bread before the cheese melts, too low and you will be waiting forever. I like to press down gently with my spatula occasionally to help the bread make contact with the pan. That gentle pressure is what creates those gorgeous golden patches that make grilled cheese so satisfying to bite into.
Cheese Strategy
Using two kinds of cheese is not just showing off—mozzarella or provolone gives you that incredible melt, while sharp cheddar adds the flavor depth that keeps it interesting. The bottom cheese layer protects the bread from getting soggy from the chicken, and the top cheese layer gets directly crispy against the bread. Its a system I refined through many slightly disappointing sandwiches before I figured it out.
Make It Your Own
Sometimes I add pickled jalapeños when I want extra heat, or swap in whatever cheese I have in the fridge—this sandwich is forgiving that way. The core magic is really that gochujang mayo situation. Once you have that locked in, you can tweak the rest based on whats in your kitchen or what you are craving.
- Rotisserie chicken works beautifully if you want to skip the cooking step
- Kimchi on the side adds crunch and makes the whole meal feel more complete
- Leftover spicy mayo keeps in the fridge for a week and is incredible on burgers or fries
Save to Pinterest Hope this sandwich finds its way into your regular rotation and brings you as many happy kitchen moments as its brought me. There is something profoundly satisfying about taking a classic and making it entirely your own.
Recipe FAQs
- → What is gochujang mayo made of?
It combines gochujang chili paste, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper to create a spicy and tangy sauce.
- → Which cheeses work best for this sandwich?
Mozzarella or provolone paired with sharp cheddar provide melty texture and balanced flavors for this sandwich.
- → Can I use a different bread type?
Sourdough or country bread is recommended for its sturdiness and flavor, but other rustic breads can also work well.
- → How do I achieve the crispy grilled finish?
Butter the outside of the bread slices and cook on medium heat, pressing gently until golden brown and cheese has melted.
- → What are good accompaniments for this dish?
Pairing it with kimchi or a fresh green salad adds complementary flavors and balances the sandwich’s rich taste.