Caprese Panini with burnt orange

Method

1. Start by prepping your brioche buns, cheddar, mayonnaise so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the caprese, and cook until deeply browned and aromatic.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.