Kentucky Hot Browns

• 4 thick white bread slices 
• 3/4 lb. sliced roasted turkey
• Mornay Sauce
• 1 C. shredded Parmesan cheese 
• 3 plum tomatoes, sliced 
• 8 bacon slices, cooked 
• 
  
• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce:

• 1/2 C butter 
• 1/3 C. all-purpose flour
• 3 1/2 C. milk 
• 1/2 C. shredded Parmesan cheese 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 
  
• Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.