Servings: 2Prep: 10 minutesTotal: 20 minutesIngredients14 grams gochujang11 grams Japanese mayonnaise4 King's Hawaiian Sweet Rolls, split114 grams Cowgirl Creamery Mt Tam cheese, thinly sliced120 grams Napa cabbage kimchi4 (3-inch) square sheets toasted nori seaweed (called kim in Korean)1 small Granny Smith apple, cored and thinly sliced1 tablespoon unsalted butterDirections1. 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.