Prep: 10 minutes
Total: 20 minutes
14 grams gochujang
11 grams Japanese mayonnaise
4 King's Hawaiian Sweet Rolls, split
114 grams Cowgirl Creamery Mt Tam cheese, thinly sliced
120 grams Napa cabbage kimchi
4 (3-inch) square sheets toasted nori seaweed (called kim in Korean)
1 small Granny Smith apple, cored and thinly sliced
1 tablespoon unsalted butter
1. In a small bowl, stir the gochujang and mayonnaise to combine. Spread the mixture evenly on the 8 sweet roll halves. Divide the cheese, kimchi, apple, and nori among the roll bottoms. Close sandwiches with the remaining roll tops.
2. Heat a large skillet over medium. Add the butter and swirl the pan. When the butter foams, cook the sandwiches until golden-brown, 2 to 3 minutes on each side. Serve immediately.