8 slices bacon
2 Tablespoons bacon drippings
2 Tablespoons all-purpose flour
1 1/2 cups half and half
1 cup romano cheese, grated
8 thick slices of Texas toast
2 roasted turkey breasts, sliced
1-2 tomatoes, sliced
1/4 cup fresh parsley, chopped
Kosher salt, to taste
Course pepper, to taste
Nutmeg, to taste
Preheat the pellet grill to high.
Roast turkey breasts in the pellet grill until internal temperature reaches 155 °F. Set aside to rest.
Cook the bacon in a large skillet until crisp. Transfer to a paper towel lined plate. Save some bacon drippings for the sauce.
In a skillet or large baking dish, assemble the sandwiches by placing slices of Texas toast in the bottom of skillet or baking dish. Add 3 slices of turkey to each slice of toast. Followed by a tomato and Monray sauce. Top each sandwich with 2 slices of bacon. Cover sandwiches with Romano cheese. Garnish with chopped parsley.
Place sandwiches in the pellet grill until the sauce is bubbling. About 3-5 minutes.
Add 2 Tablespoons of bacon drippings to a 12 inch skillet, add the flour and whisk until brown.
Add the half and half stirring until thickened. Remove from heat and stir in 1 cup Romano cheese. Season with salt, pepper and nutmeg.