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.

Marinated Hanger Steak

While most people seem to prefer beef tenderloin, I've always liked other cuts that seem to be much more favorable. The problem with these cuts is that they tend to be tough...Nowhere near as tender as fillet Mignon. If you learn to prepare and cook them properly, cuts like flank and hanger steak can be delicious. Three tips to ensure success with these cuts:

1. You must marinade, and the marinade needs an acidic ingredient such as lemon juice or wine.
2. Don't over cook! Rare or medium rare is the only way to go.
3. Slice thinly on the bias to serve.

2 tablespoons Dijon mustard
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
sprig rosemary, picked and finely chopped
Juice and zest of 1/2 lemon
1 hanger steaks, about 1 inch thick
Kosher salt

Mix all of the ingredients. It will be a thick consistency. Put in a zip lock bag, add the hanger steak, remove the air and let marinade a couple of hours or overnight in the fridge.

Broil on high, close to the heat 5 minutes each side. Don't overcook!
Let rest 5 minutes, and thinly slice.