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

1. Pumpkin Bechamel Sauce:
2. Melt 1 tablespoon of butter in a small saucepan over low heat.
3. Add flour and whisk to combine.
4. Continue to cook about 1 minute.
5. Whisk in milk.
6. If using unsalted butter, it is a good idea to add a pinch of salt now.
7. Raise heat to medium-low.
8. Cook, stirring/whisking, until sauce thickens enough to coat the back of a spoon.
9. Add a pinch of pepper and the pumpkin butter.
10. Stir to combine.
11. Taste the sauce; if it seems bland, add a pinch of salt.
12. Stir and set aside.
13. Sandwich:
14. Preheat frying pan over medium heat.
15. (Grilled sandwiches come out best if grilled slowly over medium heat.)
16. Soften the remaining butter.
17. Spread a thin layer over 1 side of each piece of bread.
18. Flip the bread over and spread a thick layer of sauce on the opposite side of each piece.
19. Top 1 slice with a little less than 1/4 cup of cheese.
20. Arrange a single layer of very thinly sliced apple on top.
21. (You may not need all of the apple slices.
22. Resist the urge to add too much; it will taste best with just a hint of sweetness.)
23. Sprinkle a small amount of cheese over the apples just to help bind.
24. Top with two slices of turkey, then another 1/4 cup cheese.
25. Top with a second slice of bread, sauce-side down.
26. Repeat to assemble second sandwich.
27. Add sandwiches to warmed pan, grilling until bread browns.
28. 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)