Kentucky turkey butty

2 tablespoons unsalted utter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 cup grated sharp cheddar cheese
3/4 cup grated Parmesan cheese, divided
8 slices toast, crusts removed
1 pound deli turkey, or leftover turkey, thinly sliced
4 slices tomato, ,more if small
8 strips bacon, crisply cooked and drained

Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.
Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
Arrange turkey slices on the toast and cover with hot cheese sauce.
Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
Place them under the grill until hot and bubbly and lightly browned.
Top each sandwich with two strips of crispy bacon,