The turkey breast is seasoned with salt and pepper, browned in a pan with olive oil, and then placed in a 180-degree oven for 30-40 minutes, depending on the size of the turkey breast. Let the cooked turkey breast rest under foil for 20 minutes before slicing.

Melt the butter in a pot, add the flour and cook while stirring. It should not take on any color. Then add the cold cream and milk while whisking. Let the sauce simmer for a few minutes over low heat. Season with salt, pepper, and nutmeg, and whisk in the grated Parmesan.

Place two of the butter-toasted slices of bread on each ovenproof plate. Cut relatively thick slices of the turkey breast and place them on the bread. Put slices of tomato on top of the turkey breast. Spread Mornay sauce over each sandwich, covering everything completely. Sprinkle with extra grated Parmesan and a bit of paprika. Place the plates in a 200-degree oven until the surface bubbles and starts to brown slightly. Take them out of the oven, sprinkle with some chopped parsley, and garnish with 2 slices of bacon crossed on each sandwich. Serve immediately - but be careful not to burn yourself!