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Friday, March 2, 2012

Pittsburgh Turkey Devonshire


I posted this several years ago, but get so much interest that I thought I'd post again. For those not familiar, the Turkey Devonshire Sandwich was a traditional Pittsburgh dish and can still be found on many local menus. Some restaurants also make Crab Devonshire, just substitute lump crab meat instead of turkey. Enjoy!

Frank Blandi's Original Devonshire Sandwich

Cream Sauce:
3/4 stick butter, melted,
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich you need:

1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter Parmesan cheese and paprika

Preheat oven to 450 degrees.
In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

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