Kentucky Hot Brown Open-Faced Sandwiches

Recipe courtesy of htw

My favorite thing to do with leftover turkey!

Sandwich: 

bacon slices (about 2 per slice of bread)
1 slice of firm white sandwich bread per sandwich
leftover roast turkey (enough for generous helpings per sandwich)

Sauce: (this will make enough for about 10 open faced sandwiches)
1 stick (1/4 cup) unsalted butter
1/2 cup all-purpose flour
3  cups milk
1 large egg beaten

1 cup freshly grated Parmesan (about 3 ounces), plus more for sprinkling
Freshly ground white pepper (can also be black pepper)
Salt 

In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon, as cooked, to paper towels to drain.

Toast bread and if desired lightly butter toast. Arrange toast on flameproof plates and divide turkey among toasts.

Preheat broiler.

Make sauce: In a 2 to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Slowly add 2 cups milk in a stream, whisking constantly, and add parmesan cheese. Stir in the egg to thicken the sauce but do not allow it to boil, whisking. Simmer sauce, whisking occasionally, 5 minutes. Remove from heat and season with salt & pepper.

Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.

Arrange 2 bacon slices in an X on each serving.