1 lb. sliced roast turkey breast
1⁄4 cup freshly grated parmigiano-reggiano
1 cup cherry tomatoes, halved
8 slices cooked bacon
Leaves from ½ small bunch parsley, chopped
Make the mornay sauce: In a small bowl, whisk the cream until soft peaks form. Set aside. In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour and cook, whisking constantly, until pale golden, 3–5 minutes. Briefly remove from the heat and whisk in the milk and cheese. Return the pan to the heat and cook, whisking the sauce constantly, until thickened and creamy, 1–2 minutes. Remove from the heat. In a medium bowl, beat the egg. Gradually whisk a few tablespoons of the sauce into the egg to temper. Whisk the egg mixture into the remaining sauce in the pan. Fold in the prepared whipped cream. Season with salt and pepper. Make the sandwiches: Place four individual ovenproof serving dishes under a broiler, and preheat. Retrieve the dishes and place 2 toast triangles into each; top with the turkey, and spoon 1⁄3 cup of the mornay sauce over each sandwich. (Leftover sauce will keep, covered and refrigerated, up to 2 days.) Top with the cheese and broil until the sauce starts to brown, about 6 minutes. Retrieve from the broiler, rest the two remaining pieces of toast around the edges at an angle, and top the sandwiches with half of the cherry tomatoes. Broil until the tomatoes are softened and the new toasts are browned, 1-2 minutes. Top with 2 pieces of bacon, the remaining cherry tomatoes, and the parsley. Serve immediately.