Louisville Hot Bawn Sandwich

Ingredients:

• 8 strips of bacon
• 110 g unsalted butter
• 6 tablespoons flour
• 3.5 cups whole milk
• 6 tbsp grated Parmesan cheese + extra for sprinkling
• 1 large egg, beaten
• 8 thick slices sandwich bread, toasted, crusts trimmed
• 450 g leftover roast turkey, thinly sliced
• 1 ripe tomato, sliced ​​into rounds
• Chopped fresh parsley, for sprinkling

Preparation:

1. Hot brown sandwiches with tomatoes:
   
   Preheat the oven to broil. Fry the bacon in a skillet over medium heat until crisp, then transfer to paper towels to drain excess grease.
2. Meanwhile, prepare the cheese sauce.:
   
   Melt the butter in a saucepan over medium heat. Add the flour and stir with a wooden spoon to form a thick paste. Add the milk and bring to a boil. Cook, stirring, until the sauce thickens, about 5 minutes. Add the Parmesan, reduce the heat to low, and whisk in the egg to thicken the sauce (do not bring it to a boil). Remove the sauce from the heat and season with salt and pepper to taste.
3. For each sandwich, place 2 slices of bread side by side in a small baking dish. Top the bread with about 100g of turkey slices and 1 or 2 tomato slices.
4. Pour 1/2 to 3/4 cup of the cheese sauce over the turkey and bread. Sprinkle with Parmesan cheese and broil until the sauce is bubbly and browned in spots, 2 to 3 minutes. Remove the pan from the oven, top the sandwiches with 2 strips of bacon, and sprinkle with parsley and Parmesan cheese. Serve immediately.