Turn on Broiler
Mornay Sauce
¼ cup butter
¼ cup flour
2-cups half & half
1-Cup grated extra sharp Cheddar cheese (use the block) or gruyere cheese
1-tsp salt; 1-tsp freshly ground black pepper
1/8 tsp cayenne pepper
Melt butter; add flour and stir to make a roux. Cook 2 to three minutes. Remove from heat; while stirring slowly add half and half. Use a whisk; stirring constantly to keep flour from lumping. Add salt, pepper and cayenne. Return to heat and cook until thickened. Stir in cheese until melted.
(note: I would make this up while the bread, turkey, etc. are being laid out in casserole pan so it will go on hot)
Sandwich
6-slices of thick bread like Texas Toast (not garlic), toasted.
6-slices of turkey, dinner cut (some recipes use thin cut as well as ham and turkey).
6-slices of tomato
12-slices crisp bacon
¾ cup grated cheese
¼ cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
In a 9x13 casserole (or the large white one we have), lay out the six slices of toast.
Top with the slices of turkey
Pour the sauce over the bread and turkey.
Top with sliced tomatoes
Sprinkle the tops with the grated cheeses.
Place under broiler and cook until bubbly and top is golden brown, about 5 minutes
Top with two crossed pieces of bacon at the last.
(sprinkle with paprika if desired)