Jamie Magazine
By Bruno Loubet
Ingredients
40g unsalted butter
40g plain flour
400ml milk
2 tablespoons Dijon mustard
100g Stilton
8 slices of white bread
cranberry sauce
100g Gruyère cheese
400g leftover free-range cooked turkey
Method
- Preheat the oven to 220ºC/gas 7.
- In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming.
- Raise the heat and leave to simmer for a few minutes. Remove from the heat, stir in the mustard and crumble in the Stilton, and check the seasoning.
- Line the bread on the work surface and spread 4 slices with cranberry sauce, then Stilton sauce and grate over half the Gruyère.
- Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish by grating over the remaining Gruyère.
- Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad.
Tags