Steps

• 1

  Preheat two zones on the Flatrock Flat Top Grill to medium high heat and one zone to low.

• 2

  Make the Mornay sauce: Place a medium saucepan at the back of one of the medium high zones and preheat the pan for2 minutes. Add the butter and cook until melted. Sprinkle in the flour and cook, stirring occasionally, until it smells slightly nutty. While whisking, pour in the milk. Place the onion quarter, cloves, and bay leaf in the pan and bring to a simmer. Continue to simmer until slightly reduced, about 10 minutes. Place a mesh strainer over a bowl. Strain the sauce through it to remove the solids, then return the sauce to the saucepan. Place on the low zone of the grill and stir in the 2 ounces each of Gruyère and Parmesan until melted. Keep the sauce warm while you prepare the remaining ingredients.

• 3

  Place the bacon on the medium high zone and cook, flipping occasionally, until cooked through and crisped to your liking, about 10 minutes.

• 4

  While the bacon cooks, spread some of the bacon fat over to the other medium high zone. Place the turkey slices in the fat and cook, flipping once, until warmed through, about 5 minutes total. Transfer to the low zone to keep warm.

• 5

  Place the tomato slices on the medium-high zone grill and cook, flipping once, just until warmed through, 3 to 4 minutes total.

• 6

  Transfer the bacon to the low zone to keep warm. Place 2 pieces of the Texas toast in the bacon fat and cook, flipping once, until lightly browned on both sides, 1 to 2 minutes.

• 7

  Pile about a fourth of the turkey on top of each of the bread pieces and top with a couple of slices of tomato. Top each with about a quarter of the grated Parmesan then cover with a steam dome. Add water as needed and steam until cheese is melted, about 1 minute. Transfer the cheese-covered toasts to a plate. Repeat with the remaining pieces of Texas toast and the remaining ingredients. Top each toast with some Mornay sauce and two slices of bacon. Enjoy!