Turkey Devonshire
Why I Love This Recipe
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).
Ingredients You'll Need
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
Directions
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.
