Whip up a hearty and indulgent meal with this easy Turkey Devonshire Sandwich recipe! It’s an incredible combination of tender turkey slices, crispy bacon, juicy tomato, and creamy cheese sauce, on perfectly toasted bread. This Pittsburgh classic is more than just an open-faced sandwich – it’s a comforting and satisfying meal that’s perfect for lunch, dinner, or even a decadent weekend brunch.
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What is Turkey Devonshire?
The Devonshire sandwich is a hot open-faced sandwich made of slices of turkey, crisp bacon, and slices of tomato, all covered in a tasty cheese sauce before being popped into the oven to become bubbly and toasty.
This is the perfect hot turkey sandwich to make for brunch the day after Thanksgiving when you have leftover turkey.
History of the Turkey Devonshire Sandwich
The Devonshire sandwich originated in Pittsburgh, Pennsylvania in the 1930s. This delicious sandwich was created by Frank Blandi, who first served it at The Stratford Club in the Shadyside neighborhood.
The name for this sandwich came to Blandi when he ran the Lemont Restaurant in the Mount Washington neighborhood. Looking down at the city of Pittsburgh, he could see Devonshire Street, and he thought that would make a good name for a sandwich.
The Turkey Devonshire recipe was such a success that Blandi had to make the sauce in five-gallon batches! The basic ingredients of the original Devonshire were slices of turkey and strips of crispy bacon. However, Blandi went on to offer variations on the main theme (the cheese sauce) with chicken, crab, shrimp, and asparagus.
Origin Possibly Comes From the Kentucky Hot Brown
The Turkey Devonshire Sandwich is similar to the Kentucky Hot Brown Turkey Sandwich, which originated at the Brown Hotel in Louisville, KY. The main difference is in the cheese – the Hot Brown is usually made with parmesan, romano, or Swiss, while an authentic Turkey Devonshire is made with cheddar.
Why You Should Try This Turkey Devonshire Recipe
If you are into satisfying hearty sandwiches, this recipe for Turkey Devonshire is hard to beat. And this is the perfect sandwich to make for brunch the day after Thanksgiving when you have leftover turkey. The cheese sauce is the star of this sandwich. Say goodbye to boring leftover turkey sandwiches!
Best Turkey Devonshire Recipe – Ingredients You Will Need
For this recipe for Turkey Devonshire, you will need a few simple ingredients:
Cheese Sauce
- Butter
- All-purpose flour
- Chicken broth
- Milk
- Cheddar cheese
- Parmesan cheese
Sandwich
- Italian bread
- Turkey breast (thin slices)
- Bacon
- Tomato
- Paprika
Bread: This sandwich works best when made with hearty bread. Thinly-sliced Italian bread or sourdough both work well.
How to Make Turkey Devonshire
This Turkey Devonshire recipe is easy to make. Here are the steps:
Cheese Sauce
- Melt the butter over medium heat.
- Add all the cheeses and whisk or stir until melted.
- Add the flour and cook for about 1 minute.
- Add the chicken broth and milk and stir until the sauce thickens. Taste and season with salt and pepper if desired (note there will be saltiness with the bacon).
Sandwich
- Set the oven to broil.
- Toast the bread and place 2 pieces of the toasted bread in a pie pan or individual oven-proof casserole dish.
- Top the slice of toast with half of the turkey and 2 slices of tomato.
- Ladle half the cheese sauce over the sandwich.
- Sprinkle with paprika.
- Place 2 slices of bacon over the cheese sauce.
- Broil until the cheese begins to brown (light golden brown).
- Repeat with the remaining ingredients.
Recipe Notes
- You can add a couple of dashes of hot sauce to the cheese if desired.
- You can substitute the Cheddar cheese with provolone or gruyere.
- Tomatoes may be omitted.
What to Serve With Turkey Devonshire Sandwich
This is not the type of sandwich you pick up with your hands to eat – clearly, a knife and fork are required here! It is also a very hearty and filling sandwich. All you really need to make a complete meal is to add a salad. However, if you want more heartiness, serve it up with some French fries or potato wedges.
How to Store Leftover Devonshire Sandwiches
Refrigerator: You can keep cooked Turkey Devonshire sandwiches in the fridge for around 3 days.
Freezer: Place leftovers in a freezer bag, remove excess air, and freeze for up to 3 months.
More Hearty Sandwich Recipes
Are you looking for more hearty sandwiches? Here are some great ones to make. And, please let me know if you have a favorite sandwich recipe to share.
- Best Ever Sloppy Joes
- Chick Fil A Chicken Sandwich
- Ham Sandwich Spread
- Monte Cristo Sandwich
- Tuna Melt Sandwich
Wonder what other sandwiches to make with leftover turkey? Here are 35 leftover turkey sandwich ideas.
Favorite Thanksgiving Recipes
- Baked Creamed Corn
- Best Deep Fried Turkey Recipe
- Cheesy Hashbrown Potatoes
- Green Beans Wrapped in Bacon
- Pan Fried Potato Slices
- Panera Bread Mac and Cheese
- Pumpkin Bisque
- Turkey Legs
You can find lots of easy sandwich recipes and the best Thanksgiving dinner recipes here on CopyKat!
Turkey Devonshire Sandwich
Ingredients
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 8 ounces shredded cheddar cheese sharp cheddar recommended
- 1/4 cup shredded Parmesan cheese
Sandwich
- 4 slices Italian bread lightly toasted
- 1/2 pound turkey breast
- 4 slices tomato
- 1 dash paprika
- 4 slices bacon cooked
Instructions
Cheese Sauce
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and cook for about 1 minute, until the flour begins to smell nutty.
- Add the chicken broth and milk and stir until the sauce thickens.
- Add the cheeses and stir until melted.
- Remove from the heat and stir occasionally as you assemble the sandwiches to prevent a skin from forming on top of the sauce.
Sandwich
- Set the oven to broil.
- Place 2 pieces of toasted bread in a pie pan. The 2 pieces of bread will form 1 open-faced sandwich.
- Top the bread with ¼ pound of turkey and 2 slices of tomato.
- Ladle some of the cheese sauce over the sandwich and sprinkle with paprika.
- Place 2 slices of bacon crisscrossed over the cheese sauce and broil until the cheese begins to brown.
- Repeat for the second sandwich.
- Transfer the sandwich to a plate and serve.
Francis
This is my new favorite sandwich!
Angelina
This is Armstrong’s VERSION of Turkey Devonshire, NOT the original recipe, You can read all about this sandwich…. it’s origin, and how it was originally made, by going to http://www.pittsburghmagazine.com. Search for the January 19, 2019 edition. Very informative, & good reading.
ML Engelhardt
Armstrongs removed the Devonshire from their menu a couple years ago.
Amanda S
This is called a Kentucky Hot Brown and originated at the Brown Hotel in Louisville KY…or so they say! I make it for brunch the day after Thanksgiving every year. In the hot brown, Romano or Parmesan is used instead of cheddar (so a Mornay sauce), but that’s the only difference!
https://www.brownhotel.com/m/dining/hot-brown
Carol Cerar
Never made with deli turkey – always real turkey!!!!
John pfeifer
Apollo restaurant in Whitehall. If anybody knows Paul or his recipe let me know
JOSEPH TOMKO
I am from picksburgh and this recipe isn’t right either. No chicken broth and you have to use velveeta cheese ‘n at. alright then.
Jo Fisher
BTW: I’D LIKE TO KNOW IF THERE ARE ANY OF THE WEINSTEIN FAMILY MEMBERS STILL AROUND THAT COULD GIVE US THE “REAL INGREDIENTS IN THAT WONDERFUL, FLUFFY, HIGH-MOUNDED CHEESE SAUCE. I THINK I RECALL THAT IT WAS CALLED A ‘SHERRY TYPE FLUFFY SAUCE.” NEVER HAD ANOTHER LIKE THEIR’S….I HAD PLANNED ON MAKING IT MONDAY, ACTUALLY, AND ASKED MY HUBBY IF HE COULD GET SOME INFO FOR ME….PLEASE LET ME KNOW! MANY THANKS, JO
Holly Harmon-Giles
Armstrong’s is the best so I’m definitely trying this recipe.
Jory
I’m sorry, I’m from Pittsburgh and that is NOT how you make a Devonshire sandwich. You really need to get the recipe correct as it’s a classic.
You use: 3/4 stick butter melted, 1 cup flour, stir add one pt chic broth stirring constantly, then add one pint hot whole milk continuing to stir constantly. Bring to boil stirring constantly and cook for twenty minutes. Let cool to warm temp.
Mst ir with wisk untill smooth. Get one slice white toast points with the crist cut off and add 3 slices crisp bacon and thinly sliced turkey or chicken, top with sauce and sprinkle with butter and a liberal amts of paprika. Bake in 450% oven for approx 15-20 min untill hot and golden brown. Fresh tomato slices are optional and may be added before the cheese sauce if so desired. This is Franks original recipe from the LaMonte. I’ve been making it for years.
Holly Harmon-Giles
This is how they make it. Everyone makes it different, doesn’t mean your way is the right way, the LaMonte didn’t invent it.
Betty
Sorry but I believe Frank Blandi was at Park Schenley not LaMonte
Jo Fisher
I think Frank Blandi was at the LeMont-I believe he owned this restaurant. While the site says the Devonshire was created in Pittsburgh(also my home town) I would have to say that the BEST TURKEY DEVONSHIRE, was from Squirrel Hill’s-@
“Weinstein’s”….it was different looking from this one pictured, and we used to go there often to get their’s. I WOULD LOVE SOMEONE FROM “WEINSTEIN’S” THAT WOULD GIVE THAT ORIGINAL RECIPE TO ALL OF US, WHO LOVED IT, AND NEVER HAD ANOTHER LIKE IT. MANY THANKS….I’LL WAIT ANXIOUSLY,
AS I’VE MADE THESE MANY TIMES, BUT PINE FOR ‘WEINSTEIN’S CLASSIC.”
Jo Fisher
WONDERING IF THERE ARE ANY WEINSTEIN FAMILY LEFT, THAT CAN GIVE THE ACTUAL ‘LIGHT, FLUFFY SAUCE INGREDIENTS TO THOSE OF US WHO MISS IT, AND NEVER DID FIND ANOTHER LIKE THEIRS’….I BELIEVE IT HAD ‘SHERRY IN IT, AND IT WAS MOUNDED SO HIGH, AND THIS WAS “THE BEST IN PITTSBURGH”….HOPING TO HEAR FROM ANYONE(EVEN THOSE WHO MAY HAVE WORKED AT “WEINSTEIN’S”……….
Marce
Don’t you add cheese to the sauce?
Jeepcycle
Having grown up in “The Burgh” and going to breakfast at this eaterey, I always loved their Eggs Benedict with Devonshire Sauce. This sauce is great on many things.
Thanks for the recipe. Now….if only I could get the recipe for the Dicarlo’s Pizza that I used to always get on Saw Mill Run Blvd. I miss “The Burgh” sooooo much.
Anonymous
This basically the Louisville speciality, The Hot Brown!
Amanda S
Exactly!