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1
For the sauce: Heat a high-sided skillet to medium heat.
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2
Add the bacon and cook until brown and crispy, about 15 minutes.
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3
Remove the bacon to a paper-towel-lined plate and reserve for later use.
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4
Reserve the bacon fat in the pan and add butter if needed to equal a total of 6 tablespoons of fat.
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5
In the same skillet over medium heat, add the flour and whisk until blonde, 2 to 3 minutes.
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6
Slowly whisk in the milk until combined.
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7
Add some nutmeg, and simmer until thick, about 10 minutes.
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8
Whisk in the Roquefort until mostly smooth and season with salt and black pepper.
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9
For the sandwich: Preheat the broiler with a rack on the middle shelf and heat a large nonstick skillet or griddle over medium heat.
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10
Spread some butter on one side of each slice of bread and place butter-side down on the hot skillet for 1 minute.
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11
Top each slice of bread with a layer of the Comte and cover with an inverted bowl to melt the cheese, about 2 minutes.
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12
Once the cheese is bubbly and melted, place a layer of the crispy bacon on half of the slices.
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13
Close the sandwiches with the remaining bread slices, and transfer to a baking sheet.
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14
Cover with the Funky Mornay Sauce and broil until browned in spots.
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15
Garnish with crushed red pepper and chopped chives.
