1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon grated Pecorino Romano cheese, divided
Pinch ground nutmeg
Salt and pepper, to taste
4 slices Texas toast, crust trimmed
2 plum tomatoes, sliced in half
14 ounces thickly sliced roast turkey breast
4 slices bacon, cooked
Paprika
Fresh parsley, finely chopped
Step 1: Make a Mornay sauce
In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste, or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Slowly whisk the heavy cream and whole milk into the roux, about 1/4 cup at a time until incorporated. Stir and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.
Remove the sauce from the heat and slowly whisk in 1/2 cup of the Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and season with salt and pepper to taste. Set the sauce aside.
Step 2: Assemble the Hot Browns
Preheat the oven to 350°F. Place two oven-safe dishes on your work surface. For each Hot Brown, place a slice of toast with the crusts cut off in the center of each dish. Take the remaining two slices of toast and cut each in half corner to corner to make two triangles. Place the two triangles on either side of the whole piece of toast. Top each dish with 7 ounces of turkey. Take the two halves of plum tomato and set them in each dish. Pour the prepared Mornay sauce over the turkey, bread and tomatoes. You will use half of the sauce for each dish.
Step 3: Bake
Place the dishes in the oven and cook until they begin to brown and bubble, about 10 to 15 minutes. Remove from the oven, then cross two pieces of crispy bacon on top and sprinkle with remaining 1 tablespoon Romano cheese, paprika and parsley.