The Turkey Devonshire is a sandwich that comes from Pittsburgh, it was created by Frank Blandi. This delightful sandwich is made crisp bacon, slices of turkey, slices of tomato, and are covered in cheese sauce before being popped into the oven to become nice and toasty.
Armstrong’s Turkey Devonshire
A few years ago I spent a lot of time in Pittsburgh for work, I hate to tell you how many of these sandwiches I had, I couldn’t resist this kind of comfort food.
The cheese sauce for this Turkey Devonshire sandwich goes well over steamed broccoli or even cauliflower.
Armstrong's Turkey Devonshire Sandwich
Enjoy this classic sandwich that is well-known in Pittsburg. This open-faced turkey sandwiched is piled with sliced turkey, crispy bacon, fresh tomatoes, and a rice cheese sauce.
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 8 ounces shredded Cheddar Cheese I recommend a sharp Cheddar, Tilamook
- 1/2 teaspoon dry mustard powder
- 5 slices bacon fried ripst
- 4 slices sour dough bread lightly toasted
- 4 slices tomato
- 1/2 pound turkey deli meat
In a medium-sized saucepan, melt butter and sprinkle in flour. Cook the butter and flour mixture over medium heat for about one minute before adding 1/2 cup of milk. Be sure to cook the flour an butter until it begins to smell nutty, this will keep the flour from tasting pasty. When adding the milk, be sure to stir, and allow the sauce to thicken before adding another 1/2 cup of milk.
Once this becomes thick add dry mustard powder and half of the cheese, stir until all is well blended and the cheese has melted. Add in final amount of cheese and milk, and stir again until well blended. You may want to add a couple of drops of hot sauce like Tobasco to give the sauce a little extra heat if you desire.
Build sandwich by laying a piece of toasted bread into a pie pan, or a heat-resistant plate, and top with bacon slices, then tomato slices, turkey slices, and pour about 1/2 to 1 cup cheese sauce over the sandwich. Place sandwich under the broiler in your oven until the cheese begins to bubble and turn brown.