Directions

Cranberry-Apple Chutney: Place all ingredients in a medium saucepan and simmer until thick. Taste and adjust sweetness. This chutney can be refrigerated for up to 3 weeks. Béchamel Sauce:

1. In a heavy saucepan, melt butter and add flour to make a paste.
2. Let bubble for 30 seconds, then whisk in milk slowly until the sauce starts to thicken.
3. Add Parmesan cheese, salt and nutmeg then remove from heat.

Croque Monsieur:

1. Lay out the bread slices and spread one tablespoon béchamel sauce on bottom slice and Dijon mustard on the top slice, of each sandwich.
2. Add turkey and turkey bacon to the bottom slice, adding cranberry-apple chutney on top. Put the other slice of bread on top.
3. Brush a large fry pan with 1 Tbsp (15 mL) olive oil and heat up to medium-high.
4. Add two sandwiches at a time, grilling each side until golden. Add the second Tbsp (15 mL) of olive oil and repeat with last two sandwiches. Place the grilled sandwiches on a rimmed baking sheet.
5. Spoon béchamel sauce over each sandwich, add grated gruyère and top-broil until bubbly and golden.