Hot Turkey Sandwich By Way of Kentucky

Like most Canadians after the second Monday of October, you may still have turkey in your fridge from your Thanksgiving feast. If you're looking for a new way to use those leftovers, try putting them in the most famous sandwich to come out of the state of Kentucky.  The Kentucky Hot Brown was created in Louisville in 1926 at the Brown Hotel, and like most inventions, it came about out of necessity. Chef Fred Schmidt came up with this open-faced sandwich to serve hungry hotel guests who came for the dancing that occurred at the hotel every night. Now that Prohibition has ended, feel free to have a mint julep with this hearty meal as well.

Ingredients

400 g roasted turkey breast, sliced thick
230 g heavy cream
230 g whole milk
60 g whole butter
60 g all purpose flour
55 g Pecorino Romano cheese plus 15g for garnish
4 slices of Texas Toast, crust trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
Parmesan cheese
salt and pepper
ground nutmeg
paprika
parsley

1. Fry the bacon to your desired level of crispiness, and set it aside once done.
2. In a saucepan, melt the butter and slowly whisk in the flour until everything is combined and forms a roux. Continue cooking the roux for two minutes over medium‑low heat, stirring frequently.
3. Whisk in the heavy cream and milk into the roux and cook over medium heat for 2‑3 minutes until the cream simmers. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and salt and pepper to taste.
4. Arrange the bread in an oven-safe dish, then cover with the turkey and top with the sliced tomatoes. Pour and completely cover the dish with the Mornay sauce. Sprinkle everything with some more Pecorino Romano. Place the entire dish under your oven's broiler until the cheese browns and bubbles. 
5. Remove from the oven, and either place or crumble the bacon over the sandwiches. Sprinkle with paprika and parsley, and serve immediately.