# 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)
# Method:
01 - Combine gochujang, mayonnaise, soy sauce, honey, rice vinegar, garlic powder, and black pepper in a bowl; whisk until smooth.
02 - Slice chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes until golden and fully cooked.
03 - Remove skillet from heat. Toss cooked chicken with spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered sides, layer mozzarella or provolone cheese, half the coated chicken, scallions, optional cucumber slices, cheddar cheese, and top with remaining bread slices, buttered side out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in pan, press gently, and cook 3 to 4 minutes per side until bread is golden brown and cheese melts. Flip carefully to cook evenly.
06 - Transfer sandwiches to a cutting board; let rest for 1 minute. Slice and serve immediately.
