An open faced sandwich made with turkey breast and a white cheddar Mornay sauce that's broiled until browned and bubbly then topped with crispy bacon and sliced tomato.
Heat a large skillet over medium-high heat. When the pan is hot add the bacon and cook, turning often, about 5 minutes or until cooked through and crispy. Transfer the cooked bacon to a paper towel lined plate and set aside, keeping any fat from the bacon in the skillet.
(If using cooked turkey skip this step) Reduce the heat to medium, add the turkey cutlets to the pan and season with salt & pepper. Cook, flipping occasionally, until cooked through, about 12 minutes. Transfer the cooked turkey to a plate and set aside.
Preheat the broiler on your oven.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook while stirring until thoroughly combined, about 1 minute. Slowly whisk in the milk and bring to a boil then reduce heat to medium-low and continue to cook while stirring until sauce becomes thickened, about 5 minutes. Take off the heat and stir in the cheese until melted through. Season sauce with salt & pepper to taste and set aside.
Lay the bread slices on a rimmed broiler-proof baking pan and place in the preheated broiler. Broil just until bread is crispy on top, about 1 minute, then take out of the broiler.
Lay each turkey cutlet over a slice of the bread then pour the cheese sauce evenly over top. Place in the broiler and cook until cheese is bubbly and browned in spots, 4 to 5 minutes.
Lay 2 pieces of bacon in a cross shape on top of each turkey cutlet then top with sliced tomato.
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