Sun-Dried-Tomato Piedmont Reuben

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 scallions in a little butter until translucent.
3. Turn the heat up, add the reuben, and cook until deeply browned and aromatic.
4. Fold in the greek yogurt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.