Kentucky Hot Browns

    1 1/2 teaspoons finely chopped onion
    1 1/2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    1 1/2 cups half and half
    a pinch of nutmeg
    1 tablespoon dry Sherry
    3/4 cup grated extra-sharp Cheddar
    4 slices of homemade-type white bread, toasted lightly
    1/2 pound cooked turkey breast, sliced thin
    8 thin slices of tomato
    8 slices of cooked bacon
    1 tablespoon freshly grated Parmesan

In a small saucepan cook the onion in the butter over moderately
low heat, stirring, until it is softened, stir in the flour, and
cook the roux, stirring, for 3 minutes. Remove the pan from the heat
and add the half and half in a stream, whisking vigorously until the
mixture is thick and smooth. Add the nutmeg and salt and pepper to
taste and simmer the sauce, stirring occasionally, for 10 to 15
minutes, or until it is thickened to the desired consistency.
Add the Sherry and Cheddar, stirring until the mixture is smooth.

Arrange the toasts in a baking pan (or use individual baking dishes)
and divide the turkey among them. Top each sandwich with two tomato
slices. Spoon the sauce evenly over the sandwiches making sure to
leave none of the bread dry. Sprinkle the sandwiches with the
Parmesan and bake at 400F for ten minutes. Garnish with bacon formed
in an X shape on top.