-
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.
