8 slices Pane Turano
16 slices bacon, thick-cut
2 lb. roast turkey breast, sliced ¼ inch thick
2 tomatoes, cut into 8 ¼ inch slices
1 tbsp. canola oil
2¼ cups whole milk
6 tbsp. unsalted butter, divided
2 tbsp. all purpose flour
3 ½ cups sharp white cheddar cheese, shredded
¾ cup parmigiano-reggiano cheese, grated
Pinch of nutmeg, freshly grated
A few dashes of hot sauce
Salt and pepper
Chives and parsley, chopped (for garnish)

Make the sauce: In a small saucepan, bring the milk to a simmer. In a separate medium saucepan, melt 2 tablespoons of the butter, and then add the flour and whisk over medium heat for one minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in 2 cups of the white cheddar cheese and ¼ cup of the parmigiano reggiano, until melted. Stir in the nutmeg and hot sauce, then season with salt and pepper.

Make the sandwiches: Preheat the oven to 425°. Put some baking paper over a rack and arrange bacon slices on it. Cook until bacon is crisp, about 30 minutes.

Preheat the broiler. Arrange the tomato slices on a baking sheet, drizzle with the oil and season with salt and pepper. Broil 6 inches from the heat until lightly charred, about 1-2 minutes per side. Keep warm.

Arrange the bread on a foil lined baking sheet spread each slice with butter; season with salt and pepper. Broil until lightly toasted, about 2 minutes. Flip the bread and toast for 1 minute. Top each toast with some turkey and a slice of tomato. Spoon the sauce on top, and sprinkle on both cheeses. Broil until the cheese is melted and golden brown, about 2-3 minutes. Transfer the sandwiches to serving plates and top with bacon. Garnish with the chives and parsley, and serve hot.