Form the hamburger meat in to 4 patties 1/4 lb each

Preheat your Big Green Egg to 500°

Grill 4 minutes per side over direct heat and let rest while you make the sauce

In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux)

Continue to cook roux for two minutes over medium‑low heat, stirring frequently

Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes

Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth

Add salt and pepper to taste

If you are using the Martin's Potato Bread, cut off the crust, rub with a little softened butter and garlic powder, then broil for 1-2 minutes until you have toast

Roast the sliced tomatoes under the broiler for 2-3 minutes until sightly charred

Place the bread on the bottom of your plate, add a slice of turkey, the hamburger patty, two slices of bacon, a couple slices of roasted tomato

Pour the cheese sauce on top

Serve immediately and enjoy!