Hot Browns in Mornay Sauce with Sweet Peppers

Ingredients:

• 1 half bone-in turkey breast (about 1.8 kg)
• 4 tsp vegetable oil
• 110 g bacon, cut into strips
• 20 grape tomatoes, halved lengthwise
• 60 g unsalted butter
• 2.5 cups whole milk
• 1/4 cup premium flour
• 1 cup grated sharp cheddar
• 1/4 cup chopped roasted sweet peppers
• 2 slices stale sourdough bread, cut into 2.5cm goblets (2 cups total)
• 0.5 tbsp. grated parmesan
• Special equipment: 4 cast iron gratin pans, 15 cm in diameter.

Preparation:

1. Preheat oven to 175°C.
2. Rub the turkey breast with 2 teaspoons of vegetable oil; season both sides with salt and black pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part of the meat registers 160°F (71°C), about 55 minutes. Remove from the oven and let rest for 15 minutes; the turkey will continue to roast and the internal temperature should reach 165°F (74°C).
3. Place the bacon slices on a baking sheet and bake until crispy, about 20 minutes. Transfer the bacon to a paper towel-lined plate to drain off excess grease.
4. Reduce the oven temperature to 120°C (250°F). Toss the tomatoes with the remaining 2 teaspoons of vegetable oil and season with salt and pepper. Place the tomatoes, cut-side up, on a parchment-lined baking sheet and bake until they begin to wrinkle, about 45 minutes.
5. While the tomatoes are roasting, begin preparing the Mornay sauce. Place the butter in a medium saucepan and melt over medium heat. Add the milk to a small saucepan and heat over low heat. Once the butter has melted, add the flour and stir constantly to prevent the roux from burning, about 2 minutes. When the milk begins to simmer, gradually pour it into the roux, whisking constantly to prevent lumps.
6. Increase the heat and bring to a boil. Simmer the sauce until it thickens enough to coat the back of a spoon, 6-8 minutes. Add the cheddar and bell pepper and stir until smooth. Remove from the heat and season with salt and pepper to taste.
7. Now it's time to assemble the dish. Preheat the oven to broil. Evenly distribute the bread cubes among four 6-inch cast-iron skillets. Cut the turkey into approximately 1-inch pieces and distribute them evenly among the skillets.
8. Ladle the Mornay sauce into the pans and top with 10 tomato halves. Sprinkle each serving with Parmesan cheese and crispy bacon and broil on the bottom rack of the oven until golden brown and bubbly, 5 to 10 minutes. Serve immediately.