Croque-Autumn (Featuring Pumpkin Bechamel Sauce)
- 2 Tablespoons Butter, Divided
- 1 Tablespoon Flour
- 1/2 cups Milk
- 1 Tablespoon Pumpkin Butter
- 1/2 Small Granny Smith Apple, Thinly Sliced
- 1 cup Sharp Cheddar, Shredded
- 4 slices Turkey Breast (Deli-Thin)
- 4 slices Bread
- Salt
- Pepper
- Pumpkin Bechamel Sauce:
- Melt 1 tablespoon of butter in a small saucepan over low heat.
- Add flour and whisk to combine.
- Continue to cook about 1 minute.
- Whisk in milk.
- If using unsalted butter, it is a good idea to add a pinch of salt now.
- Raise heat to medium-low.
- Cook, stirring/whisking, until sauce thickens enough to coat the back of a spoon.
- Add a pinch of pepper and the pumpkin butter.
- Stir to combine.
- Taste the sauce; if it seems bland, add a pinch of salt.
- Stir and set aside.
- Sandwich:
- Preheat frying pan over medium heat.
- (Grilled sandwiches come out best if grilled slowly over medium heat.)
- Soften the remaining butter.
- Spread a thin layer over 1 side of each piece of bread.
- Flip the bread over and spread a thick layer of sauce on the opposite side of each piece.
- Top 1 slice with a little less than 1/4 cup of cheese.
- Arrange a single layer of very thinly sliced apple on top.
- (You may not need all of the apple slices.
- Resist the urge to add too much; it will taste best with just a hint of sweetness.)
- Sprinkle a small amount of cheese over the apples just to help bind.
- Top with two slices of turkey, then another 1/4 cup cheese.
- Top with a second slice of bread, sauce-side down.
- Repeat to assemble second sandwich.
- Add sandwiches to warmed pan, grilling until bread browns.
- Flip and continue grilling until second side browns and cheese is melted.
butter, flour, milk, butter, apple, cheddar, turkey, bread, salt, pepper
Taken from tastykitchen.com/recipes/main-courses/croque-autumn-featuring-pumpkin-bechamel-sauce/ (may not work)