Cook the bacon in a large cast iron skillet until crispy.

Set aside on a paper towel-lined plate.

In the pan with the bacon fat, sautee the onion 5 to 7 minutes over medium heat, until translucent.

Add the garlic and cook 30 seconds longer.

Spoon the onion mixture into a bowl.

In the same pan, add the butter and swirl to melt.

Sprinkle in the flour and mix with a whisk to form a paste. Cook for 30 seconds.

Add the paprika and cayenne pepper.

Slowly add a little of the heavy cream at a time, thoroughly mixing between each addition to form a thick paste, and then a smooth sauce.

Allow the sauce to simmer over low heat, spooning the onions and garlic back in.

Toss the leftover turkey into the sauce and cook for 3 to 5 minutes, to heath through.

Meanwhile, arrange the racks in the oven to the top rack for broiling.

Preheat the oven to broil.

Line a baking sheet with foil and slice the french bread into 1” thick slices

Lay them on the baking sheet.

Spoon a hefty portion of the turkey mixture into the bred, and top with a slice of tomato.

Ladle a little more of the sauce on top and sprinkle with paprika.

Top with the cooked bacon.

Place the baking sheet under the broiler in the oven for a few minutes, just to brown the bread and set the sauce.

Carefully remove from the oven and sprinkle with crispy onions and freshly minced parsley to serve.

Serve immediately.