Croque Amy

Heat a large saucepan over medium heat. Add the butter and let it melt, stirring occasionally.

In a separate saucepan, bring the milk to a boil over medium-high heat.

Stir the flour into the melted butter using a wooden spoon and stir for 2 minutes. Let the mixture bubble but do not let it brown.

Slowly whisk the hot milk into the flour mixture and stir until smooth and the sauce comes to a boil. Reduce the heat to a low simmer and let cook for 10 minutes, whisking frequently. Season the sauce to taste with salt, pepper, and cayenne.

Set the oven to broil.

Butter a baking sheet and place the slices of bread on it evenly spaced.

Drain the artichoke hearts from the marinade and cut them into slices.

Spread 2-3 tablespoons of the white bechamel sauce over each slice of bread. Arrange the artichoke slices on top. Layer slices of turkey or chicken and brie. Top with a sprinkling of grated gruyere over each sandwich.

Place the baking sheet in the oven and broil for 3-4 minutes or until the cheese is melted. Watch closely as they can burn quickly.

Serve hot.