Croque Amy Recipe

In a large saucepan, melt butter over medium heat. In a separate saucepan bring milk to a boil. Add flour to melted butter and stir with a wooden spoon for 2 minutes, allowing mixture to bubble but not brown.

Whisk in hot milk and continue whisking until smooth and sauce had come to a boil. Reduce heat to a low simmer and continue cooking for another 10 minutes whisking frequenting. Season with salt and pepper and pinch of cayenne.

Preheat oven to broil. Slice bread if necessary. Butter a large baking sheet and arrange bread slice spaced out evenly. If using quarters of artichoke hearts, slice each lengthwise into two or three pieces. Slice turkey or chicken breast thinly if whole. Slice brie in 1/4 inch thick slices. Grate gruyere.

To arrange, spread 2-3 tablespoons of the white bechamel sauce onto the top of each slice of bread.

Arrange artichoke hearts on top dividing evenly. Top with turkey or chicken, then brie slices. Sprinkly grated gruyere over each sandwich.

Place sheet in oven and watching closely allow to broil for several minutes until cheese is melted.