Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon

　　

Ingredients

Serves 6

　　12 bacon slices (about 10 ounces)

　　12 slices firm white sandwich bread

　　unsalted butter, softened, for spreading on toast if desired

　　1 pound sliced roast turkey breast

　　

For sauce

1/2 stick (1/4 cup) unsalted butter

　　1/2 cup all-purpose flour

　　2 1/2 cups milk

　　1 large egg yolk

　　1 cup freshly grated Parmesan (about 3 ounces)

　　freshly ground white pepper

　　2 tablespoons well-chilled heavy cream

　　

Step 1

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.

　　

Step 2

Toast bread and if desired discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.

　　

Step 3

Preheat broiler.

　　

Make sauce:

Step 4

In a 2- to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.

　　

Step 5

While sauce is simmering, in a bowl whisk together yolk and remaining cup of milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160°F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.

　　

Step 6

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.

　　

Step 7

Arrange 2 bacon slices in an X on each serving.