Marrakech Mushroom Melt Melt

Method

1. Gather and prep everything first: brioche buns, cheddar, mayonnaise and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the mushroom melt and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Stir in the mayonnaise along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.