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1.
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Create a roux by melting butter in a large saucepan over medium heat and gradually adding the flour, stirring constantly, until smooth and free from lumps.
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2.
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Using the roux as a base create a white sauce base by gradually stirring in milk until the mixture comes to a gentle boil; remove the saucepan from the heat and add 1/2 cup of the Parmesan cheese stirring constantly until the cheese is melted and well blended.
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In a small bowl, beat the egg.
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Temper the egg by gradually adding 1 cup of the hot white sauce/parmesan mixture, 1/3 cup at a time, to the egg, stirring constantly.
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Continue the Mornay sauce by gradually adding the egg mixture back into the remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
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Finally fold in the whipping cream to complete the sauce .
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4.
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Construct the Brown Sandwiches by placing two slices of toasted bread next to each other on metal or ovenproof dishes to be used for service and placing 2 slices of ham and a liberal amount of turkey on each of the toasted slices then continue by pouring a generous amount of the Mornay sauce over the turkey and finally sprinkling additional Parmesan cheese over that.
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5.
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Complete the sandwiches by placing the entire dish(es) under the broiler of your oven until the sauce is speckled brown and bubbly.
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Remove from broiler, sprinkle with diced pimientos, cross two pieces of cooked bacon over the top, and serve immediately.
