# 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 Assembly
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 the chicken breast into thin strips. Heat vegetable oil in a skillet over medium-high heat. Add chicken strips and cook for 5 to 6 minutes until golden brown and cooked through.
03 - Remove the skillet from heat and toss the cooked chicken with the prepared spicy mayo until evenly coated.
04 - Butter one side of each bread slice. On the unbuttered side of two slices, layer mozzarella or provolone cheese, half of the gochujang mayo chicken, scallions, optional cucumber, cheddar cheese, then top with remaining bread slices, buttered side facing out.
05 - Heat a clean skillet or grill pan over medium heat. Place sandwiches in the pan and press gently. Cook 3 to 4 minutes per side until the bread is golden and cheese is melted. Flip carefully to cook the other side.
06 - Remove sandwiches from heat, let rest for 1 minute, slice, and serve immediately.
