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1
Begin by melting the butter in a sauce pan over medium heat.
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2
Once melted and it begins to bubble, add in the flour.
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3
Stir to mix, and continue to stir for a few minutes, until you have a nice golden brown.
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4
Just be careful not to burn it.
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5
Slowly add in the cream, and begin whisking at a slow pace.
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6
Continue to whisk until the sauce begins to thicken and the flour mixture is nice and smooth.
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7
Remove it from the heat, add in the cheese, the nutmeg, and season with salt and pepper, to taste.
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8
Set this aside.
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9
Preheat your broiler to 450 degrees F.
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10
Into an oven proof serving plate, add the slices of bread, and lightly brush with some of the bacon fat on both sides.
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11
Place into the broiler oven for a few minutes to lightly toast, then remove the plate from the oven.
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12
Stack two slices of bread onto two individual, oven safe plates.
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13
I used a cast iron, fajita-style plate for this sandwich.
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14
Onto each stack of bread, add the roasted turkey, then two slices of tomato, then coat the sandwich with the mornay sauce.
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15
Sprinkle with some pecorino romano cheese.
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16
Place plates back into the broiler oven for about 5-7 minutes, or until the cheese is really bubbly and begins to turn brown in some areas.
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17
Remove from the oven, top each sandwich with two slices of bacon, and shower the sandwich with chopped parsley.
