Pre-heat the oven to 220 degrees C In a saucepan on a low heat, add the butter and the thyme leaves, melt the butter until foamy but not coloured. Then stir in the flour. Pour in the milk gradually, mixing as you stir to avoid lumps. Increase the heat and leave to simmer for a few minutes. Remove from the heat and stir in the cranberry wensleydale cheese until melted.
Place the slices of bread on a roasting tray and bread them with hot cranberry jelly, add the béchamel sauce and grate over the gruyere. Add the slices of turkey and sandwich with the remaining slices of bread. Spread the tops of the bread with the remaining sauce and grate over the rest of the gruyere cheese.
Bake in the oven until the cheese melts and the bread turns golden brown.
40g unsalted butter
40g plain flour
150g cranberry wensleydale cheese
8 slices of bread
KellyBronze Hot cranberry Jelly
150g Gruyere cheese
500g Leftover KellyBronze turkey