Andalusian Mushroom Melt 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 shallots in a little butter until translucent.
3. Add the mushroom melt and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Stir in the brioche buns along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with flaky sea salt right before serving.
6. Serve warm, ideally with something to soak up the sauce.