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This is a Pittsburgh tradition, a great way to use leftover turkey, freshly-made turkey or sliced turkey from the deli.

The sandwich was originally created by Frank Blandis. This recipe makes a lot of sandwiches (about 6).


  • Cream sauce:
  • 6 T butter (3/4 stick)
  • 1 c flour
  • 1/4 c grated mild cheddar
  • 1 pint chicken broth
  • 1 pint hot milk
  • 1 tsp salt
  • For each sandwich:
  • 1 slice toasted bread, any kind (thick homemade or bakery bread is best)
  • 3 slices crisp cooked bacon (turkey bacon works great)
  • 5 thin slices turkey breast or shredded leftover turkey
  • Cream sauce
  • Melted butter
  • Parmesan cheese
  • Paprika


  • Cream sauce:
  • Melt butter in saucepan and whisk in flour. Add chicken broth and hot milk while stirring/whisking. Add cheese & salt. Bring to boil and cook over reduced heat for 20 minutes (stir often). Remove from heat & cool to lukewarm. Whisk until smooth.
  • For each sandwich:
  • Heat oven to 450 degrees.
  • In a cake pan or lasagna pan, place 1 slice of toast per sandwich (if you have some kind of single serving baking dishes, use them).
  • Add bacon.
  • Add turkey.
  • Cover completely with cream sauce.
  • Sprinkle with a little melted butter, parmesan cheese and paprika. Bake 10-15 min. until golden.

Categories: Main Dish 
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