The Turkey Devonshire is a sandwich that comes from Pittsburgh, it was created by Frank Blandi. This delightful sandwich is made of 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 is a well-known Pittsburgh restaurant noted for good food, big portions, and tasty sandwiches. The Turkey Devonshire is an open-faced sandwich that comes from Pittsburgh. This satisfying hearty sandwich is made with turkey, crisp bacon, and tomato slices. It is covered in a rich, creamy cheese sauce before being popped under the broiler to become bubbly and toasty.
Some years ago, I spent a lot of time in Pittsburgh for work. I hate to tell you how many of these sandwiches I ate! I just couldn’t resist this kind of comfort food. This is the perfect sandwich to make for brunch the day after Thanksgiving when you have leftover turkey.
History of Turkey Devonshire
Pittsburghers have been eating the Devonshire Sandwich in its many variations since 1934. That’s when Frank Blandi opened his first restaurant and created the Devonshire. The sandwich 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. Blandi went on to offer variations on the main theme (the cheese sauce) – chicken, crab, shrimp, asparagus.
Origin possibly comes from the Kentucky Hot Brown
The Devonshire Turkey 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.
For this sandwich, you will need some hearty bread, if you can use some thin-sliced Italian bread, I have also made this with Sourdough bread. You also need turkey, left-over turkey is the best, you can use deli turkey in a pinch, don’t let that stop you from making the sandwich. Grab your favorite bacon and some fresh tomatoes. The cheese sauce is the star of this sandwich. Don’t worry, the recipe for the cheese sauce is down below.
Assembling the Sandwich
You will need to place the sandwich in an oven-proof dish, we will pop this into the oven and brown the top, so the oven-proof dish is a must.
Place the bread on the bottom, top with turkey, then tomatoes, ladle the cheese sauce on top of everything, and add a sprinkle of paprika, and a couple of slices of bacon.
You will place this sandwich in under the broiler just until the cheese beings to brown, and then you will have the most delightful sandwich!
Looking for more hearty sandwiches like the turkey devonshire? Try some of these hearty sandwich recipes.
Looking for more hearty sandwiches? Try these copykat sandwich recipes. And, please let me know if you have a favorite sandwich recipe to share.
Wonder what to do with leftover turkey? Here are 35 leftover turkey sandwich ideas.
Armstrong's Turkey Devonshire Sandwich
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cups chicken broth
- 1 cup whole milk
- 8 ounces shredded Cheddar Cheese I recommend a sharp Cheddar, Tilamook
- 1/4 cup shredded Parmesan cheese
- 5 slices bacon cooked
- 4 slices Italian bread lightly toasted
- 4 slices tomato
- 1/2 pound turkey breast
- Preheat the broiler.
- In a medium-sized saucepan, melt butter and sprinkle in flour. Cook the butter and flour mixture over medium heat for about one minute cook until the flour begins to smell nutty. Add 1 cup of chicken broth, and 1 cup of milk and stir until the sauce thickens.
- Add Cheddar and Parmesan cheese to the sauce, stir until the cheese melts. Remove the pan from the hot burner, stir occasionally as you assemble the sandwich to keep a skin from forming on the top of the sauce.
- Toast the bread.
- Build sandwich by laying a piece of toasted bread into a pie pan, top with turkey, then tomato. Ladle cheese sauce over the sandwich. Sprinkle some paprika on top.
- Place two slices of bacon crisscrossed on the cheese sauce.
- Broil until the cheese begins to brown.