Here is a great fall recipe for comfort food. Because grilled cheese should never just be for kids!
Melt unsalted butter in a medium saucepan over medium. Stir in flour, and cook, stirring constantly for 1 minute. Whisk in milk until smooth. Cook over medium, stirring constantly until thickened to a thick gravy consistency, 2 to 3 minutes. Remove from heat, and stir in chopped chipotle and salt. This is your chipotle-spiked béchamel.
Heat oil in a medium skillet over medium-high. Add onion; cook, stirring often until browned and tender, about 14 minutes. Remove from heat.
Assemble each sandwich in this order: 1 bread slice, 2 slices salami, 1/3 cup grated cheese, 2 tablespoons chipotle béchamel, 2 chopped prunes, salt to taste, 1 tablespoon cooked onions, 2 slices salami, and 1 bread slice. Repeat with remaining ingredients to make 3 more sandwiches. Brush outside of bread with clarified butter.
Working in batches if necessary, cook in a skillet over medium until golden and cheese is melted, 2 to 3 minutes per side. Or, place sandwiches in a preheated electric panini maker, and cook until browned and cheese is melted about 3 minutes.
Pair with Tomato Bisque, and a chilled dry rose’ wine for a very satisfying adult meal.