Reuben Patty Melt Casserole with Thousand Island Bechamel Sauce

How'd ya like to call 'em home to this treat (THANKS, RR)
(serves 8-10)

For the sauce:
1 T. unsalted butter
2 T. all-purpose flour
1 cup whole milk
Kosher* salt and freshly ground pepper
Pinch of freshly grated nutmeg
3 T. balsamic* ketchup
2 t. dill* relish
5 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 t. Kosher* salt
1 t. dried mustard
1/2 t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter, divided
1/4 lb. thinly sliced corned beef, chopped
1&1/2 cups sauerkraut, drained
8 oz. shredded Swiss cheese
2 - 1lb. loves thinly sliced dark rye bread (you need a total of 16 slices)
1 package pre-cooked patties, halved (you need a total of 12 halves), such as Pall Park Flame-Grilled

For the sauce, melt the butter, in a med. saucepan over med.-high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 mins. - do not allow to brown. While whisking constantly, add the milk, S&P, and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to med.-low, and continue to cook until the sauce has thickened and any floury taste is gone, about 8 mins. Remove the sauce from the heat and add the ketchup and relish; transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel then set aside and let cool. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne and nutmeg. Set the egg-cream mixture aside while you prepare the casserole. Grease the bottom and sides of a 9x13" glass baking dish with 1 T. butter. In a mixing bowl, combine the cooked béchamel sauce with the corned beef, sauerkraut and shredded cheese; set aside. Using a serrated knife, cut the crust off the bread. Place 8 slices down in the bottom of the casserole dish. Spread half of the béchamel and half of the sauerkraut and corn beef mixture down over the bread. Top with the halved pre-cooked patties. Top with remaining sauerkraut and corn beef, bechamel mixture and 8 slices of bread. Pour the egg-cream mixture evenly over the top. Top casserole with a piece of parchment or wax paper, and place a second casserole dish on top to weigh down the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture. Preheat oven to 350. Slice remaining 4 T.(1/2 stick) butter into 8 pieces and place one piece on top of each patty melt stack. Bake, uncovered, until puffed and golden, about 70 mins. Let sit 10 mins before serving.

May this day bring you heart-bursting JOY!

Love,

MM