Discover the ultimate comfort food with this authentic Turkey Devonshire sandwich recipe that brings Pittsburgh’s most beloved open-faced sandwich to your table. This indulgent creation features layers of tender turkey, crispy bacon, and fresh tomato slices, all crowned with a rich, velvety cheddar cheese sauce and broiled to golden perfection. More than just a sandwich, this hearty dish transforms simple ingredients into a meal perfect for using leftover turkey or creating an exceptional weekend brunch experience.
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Table of Contents
Why This Recipe Works
The magic of Turkey Devonshire lies in its rich, creamy cheddar cheese sauce that transforms ordinary sandwich ingredients into something extraordinary. The combination of melted cheddar and Parmesan creates a sauce with incredible depth and richness, while the open-faced presentation allows each component to shine. The final broiling step creates a beautiful golden top that adds textural contrast to the creamy interior.
The Story Behind This Pittsburgh Classic
Created by Frank Blandi in 1930s Pittsburgh at The Stratford Club in Shadyside, the Turkey Devonshire quickly became a local sensation. Blandi named the sandwich after Devonshire Street, which he could see from his restaurant in Mount Washington. The recipe was so popular that he had to make the cheese sauce in five-gallon batches to keep up with demand. While similar to the Kentucky Hot Brown, the Devonshire’s signature cheddar cheese sauce sets it apart from its cousin’s Parmesan-based topping.
Ingredients
For the Cheese Sauce:
- Butter – Creates the rich roux foundation for the sauce
- All-purpose flour – Thickens the sauce to perfect consistency
- Chicken broth – Adds savory depth and complexity
- Milk – Provides creamy richness and smooth texture
- Cheddar cheese – The star ingredient that defines authentic Devonshire
- Parmesan cheese – Adds nutty complexity and enhances melting
For the Sandwich:
- Italian bread – Sturdy base that holds up to the generous toppings
- Turkey breast – Thinly sliced for easy eating and even distribution
- Bacon – Crispy strips that add smoky, salty contrast
- Tomato – Fresh slices that brighten the rich dish
- Paprika – Traditional garnish that adds color and mild spice
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 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.
Storage & Reheating Instructions
- Freezing: Freeze assembled sandwiches for up to 3 months in freezer-safe containers. Thaw overnight before reheating.
- Refrigerator Storage: Store completed sandwiches covered for up to 3 days. Sauce may separate slightly upon reheating.
- Reheating Method: Reheat in 350°F oven for 10-12 minutes until warmed through. Avoid microwave as it can make bread soggy.
More Hearty Sandwich Recipes
Are you looking for more hearty sandwiches? Here are some great ones to make. 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
Favorite Thanksgiving Recipes
- Baked Creamed Corn
- Best Deep Fried Turkey Recipe
- Cheesy Hashbrown Potatoes
- Green Beans Wrapped in Bacon
- Panera Bread Mac and Cheese
- Pumpkin Bisque
- Turkey Legs
You can find many easy sandwich recipes and the best Thanksgiving dinner recipes here on CopyKat!
Turkey Devonshire with Cheddar Cheese Sauce
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.
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!
https://www.brownhotel.com/m/dining/hot-brown
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!
Exactly!