4 slices Texas toast
3/4 to 1 pound (12 to 16 ounces) roast turkey, thickly sliced
2 medium ripe tomatoes, thickly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whipping cream or half and half
1 ounce freshly and finely grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper
8 slices bacon, cooked until crisp
Paprika for garnish (optional)
Freshly minced parsley for garnish (optional)
Preheat the broiler.
Lightly toast the bread under the broiler or in a toaster oven until golden, then place the slices of toast in individual broiler-safe dishes or in a single layer in a 9x13-inch casserole dish.
Top each piece of toast with 3 to 4 ounces roast turkey and 1 to 2 tomato slices. Set aside and make the Mornay sauce.
Melt the butter in a medium saucepan over medium-low heat, then whisk in the flour. Continue to whisk until the flour has darkened to a deep blonde color, about 2 minutes. Whisk the cream into the pan. Still whisking, bring the sauce to a simmer and let it cook for 1 to 2 minutes to thicken.
Remove the sauce from the heat and whisk in the Pecorino Romano cheese. Season to taste with salt and pepper.
Ladle the Mornay sauce over the sandwiches. Broil until the cheese is bubbling and turning golden brown at the edges, about 5 minutes.
Top each sandwich with 2 crossed slices of bacon and sprinkle with paprika and parsley, if desired. Serve immediately.
Recipe Notes
- Because grated cheese can vary widely in volume, its measurement here is provided by weight. Grate yours fresh and stop when you have about 1 ounce.