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Turkey Devonshire Sandwich
Enjoy this classic sandwich that is well-known in Pittsburg. This open-faced turkey sandwich is piled with sliced turkey, crispy bacon, fresh tomatoes, and a rice cheese sauce.
Course
Main Course
Cuisine
American
Keyword
Armstrong's Turkey Devonshire Sandwich, Turkey Devonshire Sandwich
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
Calories
1423
kcal
Author
Stephanie Manley
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.
Recipe Tips
You can add a couple of dashes of hot sauce to the cheese if desired.
Tomatoes may be omitted.
Nutrition
Calories:
1423
kcal
|
Carbohydrates:
43
g
|
Protein:
74
g
|
Fat:
106
g
|
Saturated Fat:
58
g
|
Cholesterol:
300
mg
|
Sodium:
2327
mg
|
Potassium:
964
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
2592
IU
|
Vitamin C:
16
mg
|
Calcium:
1129
mg
|
Iron:
4
mg
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