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1
Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
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2
For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes.
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3
Add the flour and toast for an additional minute without adding color.
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4
Bring the skillet to medium-high heat.
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5
Add the chicken stock and bring to a boil.
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6
Stir to incorporate and simmer for 3 minutes.
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7
Add the milk and reduce the heat to medium-low.
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8
Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes.
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9
Add the nutmeg to taste.
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10
Reduce the heat to low.
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11
Stir in the Cheddar and Parmesan.
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12
Remove from the heat and keep warm.
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13
Season with salt and pepper.
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14
For the sandwich: Melt the butter and mix with the garlic.
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15
Brush one side of the slices of the sourdough with the garlic butter.
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16
Griddle the toast on both sides until golden brown and toasted.
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17
Remove from the heat.
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18
Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
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19
Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon.
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20
Shingle the tomato slices over the bacon and turkey.
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21
Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan.
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22
Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired).
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23
Remove and garnish with the scallions.
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24
Serve open face, 2 per serving.
