Croque-Autumn (Featuring Pumpkin Béchamel Sauce)

Pumpkin Béchamel 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.