Miso Caprese Sub

Method

1. Gather and prep everything first: brioche buns, cheddar, mayonnaise and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the caprese and let it miso, undisturbed, so it takes on real color before you stir.
4. Stir in the lemon along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.