Smoked paprika Banh Mi Melt

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 banh mi and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the brioche buns and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Serve warm, ideally with something to soak up the sauce.