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Special equipment: four 6-inch round cast-iron gratin pans
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Preheat the oven to 350 degrees F.
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Rub the turkey breast with 2 teaspoons of the oil; sprinkle both sides with salt and pepper.
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Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes.
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Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F.
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Place the bacon lardons on a baking sheet and bake until crisp, about 20 minutes.
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Transfer the bacon to a paper towel-lined plate; drain and reserve the fat for another use.
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Lower the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons of oil and season with salt and pepper.
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Place the tomatoes cut-sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
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While the tomatoes are cooking, start the Mornay sauce.
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Add the butter to a medium saucepan and melt over medium heat.
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Add the milk to a small saucepan and heat over medim heat.
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When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes.
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When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form.
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Increase the heat and bring to a boil, reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
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Add the Cheddar and red peppers and stir until smooth.
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Remove the sauce from the heat and season with salt and pepper.
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You are now ready to assemble the dish.
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Heat the broiler.
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Distribute the bread cubes evenly among four 6-inch round cast-iron gratin pans.
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Cut the turkey into bite-size pieces, about 1/2 inch each, and divide evenly among the gratin pans.
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Spoon the Mornay sauce over the pans, and top each with 10 tomato halves.
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Sprinkle each pan with the Parmesan and bacon and place under the broiler on the bottom rack of the oven until golden and bubbly, 5 to 10 minutes.
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Serve immediately.
