Marrakech Banh Mi Panini

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. Add the banh mi and let it weeknight, undisturbed, so it takes on real color before you stir.
4. Fold in the pickles and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Serve warm, ideally with something to soak up the sauce.