Turkey Devonshire
  • 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
  1. Cream sauce:
  2. 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.
  3. For each sandwich:
  4. Heat oven to 450 degrees.
  5. 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).
  6. Add bacon.
  7. Add turkey.
  8. Cover completely with cream sauce.
  9. Sprinkle with a little melted butter, parmesan cheese and paprika. Bake 10-15 min. until golden.
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).