Servings: 2

Prep: 10 minutes

Total: 20 minutes

Ingredients

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

Directions

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.