Combine the honey, red pepper flakes, sesame oil, and olive oil in a small bowl. Place the sweet potato slices and sugar-snap peas in a large bowl and toss them with half of the honey dressing until they are evenly coated. Season well and place on a baking sheet, arranging the vegetables so that the potatoes are in a single layer. Place them under a hot broiler for 8 minutes, turning occasionally with tongs until the potatoes are soft and turning golden.
When they are cool enough to handle, arrange the potato slices and peas over half the base of each potato cake and crumble the blue cheese over them. Fold the potato cakes to create two sandwiches and toast in a sandwich grill for 3 to 4 minutes, or according to the manufacturer’s instructions, until the bread is golden and the cheese is just melting. Serve immediately with a small bowl of the remaining honey dressing to drizzle.
