Bechamel

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4 Tbsp. unsalted butter

¼ cup plus 3 Tbsp. all-purpose flour

1 cup heavy cream

1 cup whole milk

½ cup plus 1 Tbsp. grated Pecorino Romano, divided, plus more for garnish

Grated nutmeg

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Sandwich

4 Bacon Slices

Kosher salt and freshly ground black pepper

4 slices Texas toast, crusts trimmed, lightly toasted

14 oz. roasted turkey breast, thickly sliced

2 Roma tomatoes, halved

Grated parmesan, for garnish

Paprika, for garnish

Finely chopped parsley leaves, for garnish

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1. To a medium skillet over medium-high heat, add the bacon. Cook, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate and set aside.

2. In a small pot over medium-low heat, melt the butter. When the foam subsides, slowly whisk in the flour until a thick paste forms. Cook, stirring frequently, until the paste smells toasted, about 2 minutes.

3. Whisk in the cream and milk, turn the heat to medium, and cook until it begins to simmer, 2–3 minutes. Remove from the heat and slowly whisk in ½ cup of the Pecorino until the sauce is smooth. Add a pinch of nutmeg and season to taste with salt and black pepper.

4. Position a rack in the upper third of the oven and preheat the broiler.

5. Place toast in a large heatproof dish or skillet and divide the turkey between them. Add tomato slices, cover with sauce & top with remaining pecorino

6. Broil until the cheese begins to brown and bubble, about 4 minutes.

7. Cross 2 pieces of the reserved bacon on top of each sandwich, sprinkle with parmesan, Pecorino, paprika, and parsley, and serve immediately.