6 slices bacon
2 tbsp brown sugar
1/2 tsp paprika, cayenne, or onion powder (or any combination; we used a pinch of each)
3 tbsp butter
¼ cup flour
2 cups milk
1 ½ cups grated white cheddar
8 small slices or 4 large slices bread (country loaf, crusty baguette, Texas toast, etc. Even torn up dinner rolls can be used)
Leftover turkey (about ¾ lb, sliced or shredded)
8 slices tomato
¼ cup grated Parmesan cheese
Heat the oven to 400 degrees. Place the bacon on a rimmed baking sheet. Mix the brown sugar and spices together in a small bowl and spread over the bacon. Bake until fat is rendered and bacon just starts to crisp and brown on the edges, but is not completely done. The bacon will get a second baking on top of the hot browns and you don’t want it to burn. Remove from oven and cut each strip in half.
In a medium pot, melt the butter and add the flour, stirring to form a roux. Cook for 1-2 minutes, then whisk in the milk. Bring to a simmer to thicken. Remove from heat and add in the grated white cheddar to melt. Season to taste with salt and pepper.
Using four ovenproof plates, pie dishes, or gratin dishes, assemble the hot browns by placing the bread on the bottom. Follow with about ¼ cup of sauce, then layer on the turkey. Cover the turkey with additional sauce, then top with 3 pieces of the bacon and 2 slices of tomato. Sprinkle with Parmesan cheese and bake at 400 degrees until hot, bubbly, and brown, about 12-15 minutes.