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 this restaurant.
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 a few simple ingredients:
- 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!
More Hearty Sandwich Recipes
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!
Armstrong’s Turkey Devonshire Sandwich
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 8 ounces shredded Cheddar Cheese I recommend a sharp Cheddar, Tilamook
- ¼ cup shredded Parmesan cheese
- 5 slices bacon cooked
- 4 slices Italian bread lightly toasted
- 4 slices tomato
- ½ 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. Stir until the sauce thickens.
- Add Cheddar and Parmesan cheese to the sauce. Stir until the cheese melts.
- Remove the pan from the heat. 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 paprika on top.
- Place two slices of bacon crisscrossed on the cheese sauce.
- Broil until the cheese begins to brown.
This is my new favorite sandwich!
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.
Armstrongs removed the Devonshire from their menu a couple years ago.
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!
Never made with deli turkey – always real turkey!!!!
Apollo restaurant in Whitehall. If anybody knows Paul or his recipe let me know
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.
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
Armstrong’s is the best so I’m definitely trying this recipe.
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.
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.
Sorry but I believe Frank Blandi was at Park Schenley not LaMonte
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.”
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”……….
Don’t you add cheese to the sauce?
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.
This basically the Louisville speciality, The Hot Brown!