- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon salt
- Pinch of ground black pepper
- 5 cups yellow cheese, grated
- 16 slices white sandwich bread, crusts removed
- Dijon or spicy mustard, as desired
- 8 ounces turkey (light or dark), sliced thinly
- Leftover bread stuffing, as desired
- Cranberry sauce, as desired
Preheat the oven to 400 degrees.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Remove from heat, and add the salt, pepper, and ½ cup of the grated yellow cheese.
Toast the bread. Lightly brush half the toasted bread slices with mustard, add a slice of turkey to each, and sprinkle with half the remaining cheese.
Add a spoonful of stuffing and cranberry sauce to top and spread in layers keeping the top flat. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining cheese, and bake the sandwiches until lightly browned. Serve hot.