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1
In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp.
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2
Transfer bacon, as cooked, to paper towels to drain.
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3
Toast bread and if desired, discard crusts and lightly butter toast.
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4
Arrange toast on 6 flameproof plates and divide turkey among toasts.
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5
Preheat broiler.
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6
Make sauce: In a 2 to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour.
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7
Cook roux, whisking constantly, 3 minutes.
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8
Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking.
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9
Simmer sauce, whisking occasionally, 5 minutes.
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10
While sauce is simmering, in a bowl, whisk together the egg yolk and remaining 1/2 cup milk.
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11
Whisk about 1 cup sauce into yolk mixture.
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12
Remove pan from heat and whisk yolk mixture into sauce with Parmesan.
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13
Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160 degrees F. Remove pan from heat and season sauce with white pepper and salt.
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14
In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
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15
Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce.
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16
Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
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17
Arrange 2 bacon slices in an X on each serving.
