In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in parmesan cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each hot brown, place 2 slices toast in an oven safe dish and cover with 7 ounces of turkey. Top with sliced tomato. Next, pour half of the Mornay sauce to completely cover the dish. Sprinkle with additional parmesan cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
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