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.
Print Pin RatePrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 1437kcal
Ingredients
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
Sandwich
- 5 slices bacon fried ripst
- 4 slices sour dough bread lightly toasted
- 4 slices tomato
- 1/2 pound turkey deli meat
Instructions
Sauce instructions
- 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.
Nutrition
Calories: 1437kcal | Carbohydrates: 99g | Protein: 76g | Fat: 82g | Saturated Fat: 43g | Cholesterol: 246mg | Sodium: 3284mg | Potassium: 1066mg | Fiber: 3g | Sugar: 19g | Vitamin A: 46.6% | Vitamin C: 9% | Calcium: 116.7% | Iron: 41.1%
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Carol Cerar says
Never made with deli turkey – always real turkey!!!!
John pfeifer says
Apollo restaurant in Whitehall. If anybody knows Paul or his recipe let me know
JOSEPH TOMKO says
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 says
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 says
Armstrong’s is the best so I’m definitely trying this recipe.
Jory says
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 says
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 says
Sorry but I believe Frank Blandi was at Park Schenley not LaMonte
Jo Fisher says
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 says
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 says
Don’t you add cheese to the sauce?
Jeepcycle says
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 says
This basically the Louisville speciality, The Hot Brown!
Spell Checker! says
The only point that needs to be changed is that it is PittsburgH