4 (4-inch) Ramekins or small casserole dishes
4 to 6 slices (¾- to 1-inch thick) French bread, depending on the size of loaf
Sliced turkey or chicken
4 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
½ to ¾ pound Velveeta cheese
Salt and pepper to taste
1. Prepare cheese sauce by first making a roux. Put the butter and flour in a saucepan over medium heat
and stir constantly until light brown. Slowly add milk, blending in well. Reduce heat to medium-low then
add chunks of Velveeta and blend until smooth. Add salt and pepper to taste (ham is salty so allow for
this). You may need to thin out the sauce to “medium thickness” because the bread is supposed to absorb
most of the liquid – you don’t want the liquid staying on top of the bread.
2. Spread margarine on 1 side of each slice of bread; broil that side until golden brown, turn, and toast
other side. Fit 1 slice of toasted bread to fill bottom of each Ramekin or small casserole dish. You may
have to use 1 and a half slices if 1 slice doesn’t fill the bottom of the dish.
3. Preheat oven to 300 degrees.
4. Thinly slice an adequate amount of meats to make a depth of about 1 inch of meat in each dish. Layer
meats on top of bread then pour warm cheese sauce within ¼-inch of the rim; bake for about 15 minutes
or until it starts to bubble.