Garden Grilled Cheese Wrap

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 shallots in a little butter until translucent.
3. Add the grilled cheese and let it garden, undisturbed, so it takes on real color before you stir.
4. Fold in the butter lettuce and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.