Great brunch sandwich. Best way I have ever found to use left over turkey breast. Everyone loves these delicious open-faced sandwiches. Quick and easy to make.

12	slices	plain Texas toast (or large sandwich bread)
24	oz	sliced turkey breast
1/2	c	melted unsalted butter
6	tbsp	flour
3	c	milk
2	large	eggs
1-1/2	c	Parmesan cheese grated
24	slices	bacon fried very crisp
		salt and pepper to taste

• Fry the bacon very crisp and drain well on paper towels. Set aside.
• Make 12 slices of toast. The thick Texas toast type bread is best to use. Trim edges if desired.
• Melt butter in top of a double boiler and stir in the flour until absorbed by the butter.
• Add the milk and half of the Parmesan cheese. Add salt and pepper to your taste.
• Whisk until smooth with a wire whisk, then whisk in the beaten eggs. The mixture will start to thicken. Do not let it come to a full boil. You just want a good thick sauce. If needed, add a little more milk, a tablespoon at a time until the sauce is very smooth and thick.
• Remove the sauce from heat and set aside.
• In two large metal baking pans, place the toast with about an inch of space between the slices.
• Cover each slice with sliced turkey and add a generous amount of the sauce on each slice.
• Sprinkle with remaining Parmesan cheese and broil until the sauce is bubbly and begins to brown.
• Remove from broiler and garnish with two slices of bacon on each sandwich.
• Serve while hot.

Serves 6 to 8.