Make the béchamel by melting the butter and then adding the flour to make a roux. Cook it for a few minutes over a low heat so the flour is cooked out a little. Add the milk gradually while whisking constantly to prevent lumps. Season well.

When it’s cooked – about ten minutes - add the Dijon and the grated cheese and stir well.

To assemble the sandwiches, butter each slice of bread on the outside and then place some cranberry sauce, turkey slices and Brie in between two slices, along with a good spoonful of the cheesy béchamel. Place the sandwiches on a tray and bake in the oven for 20 minutes.

If you want to get a bit of “colour” on them, you can stick them under the grill until they’re golden brown.

To serve, drizzle with a little truffle oil.