Kentucky Hot Brown

1 turkey breast, about 4 to 5 pounds, roasted or leftover

4 tablespoons unsalted soft butter

Kosher saalt and fresh ground pepper

For the sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 1/2 cups whole milk

2 cups grated sharp white Cheddar

1/4 cup grated Parmesan

Pinch fresh ground nutmeg

Kosher salt and fresh ground black pepper

For the egg bread:

4 large eggs

1/4 cup milk

Kosher salt

8 (1/2-inch) thick slices good day old white bread, like Pullman

4 tablespoons butter

4 tablespoons vegetable oil

For assembly:

Egg battered bread

Roasted turkey breast, sliced into 1/4-inch thick slices

3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through

1 1/2 cups grated sharp white Cheddar

1/2 cup freshly grated Parmesan

16 thick slices bacon, cooked until slightly crisp

Finely chopped fresh chives

Finely chopped fresh flat-leaf parsley

For the sauce:

Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.

For the egg bread:

Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.

For assembly:

Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.

Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.