In a mixing bowl, combine the blue crab meat, diced jalapeños, cream cheese, kewpie mayo, chili crunch, gochujang, chopped scallions, and sweet chili sauce. Stir until all ingredients are well blended and creamy.

On two slices of sourdough bread, generously spread the crab mixture, covering the entire surface. Top each with shredded mozzarella cheese and sprinkle panko breadcrumbs. Place other slices on top and lightly butter the outside.

Heat a non-stick skillet over medium heat for about 3 minutes. Grill the sandwiches for 2-3 minutes on each side until the cheese melts and the bread is golden brown.

Drizzle hot honey on both sides before serving, if desired. Allow the sandwiches to sit for a minute, then slice in half.