In a medium-sized saucepan melt butter and whisk in flour to create a roux, cook the roux for approximately two minutes while whisking continuously.
Add cream and milk to the roux and cook until thick sauce forms over medium heat, stirring continuously and scraping the bottom so it doesn’t burn. Remove from heat just before it reaches a boil and stir in parmesan cheese until melted and sauce thickens. Add salt, pepper and paprika to taste.
To assemble hot browns, place two slices of the Texas Toast in an oven safe dish. We like to cut ours in to triangles diagonally to allow them to fit in dish. Arrange turkey on each slice of toast (about 7 ounces per dish) and cover in the delicious mornay sauce (I mean really drench it on there- it’s the highlight of the dish). Place the tomatoes at the edge of each toast and place under broiler until the cheese is bubbly and golden brown. Top with crisp bacon and sprinkle with fresh parsley if desired!