Turkey Devonshire Sandwich

Frank Blandi opened his first restaurant in 1934, The Stratford, at Millvale and Centre in Shadyside (a neighborhood of Pittsburgh), where he developed the Devonshire sandwich. You can make variations using crab, shrimp, chicken, tomato and asparagus – the sauce may vary too.

The original Devonsire is composed of crisp bacon and slices of turkey placed on a single piece of toast and then covered with a rich, creamy cheese sauce. It should be served bubbling hot from the oven.

Frank Blandi's Original Devonshire Sandwich

Cream Sauce:

3/4 stick butter, melted (NO margarine)
1 C flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk,
1 tsp 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

1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast (no cheating with lunch meat)
Cream Sauce (recipe above)
Melted butter
Parmesan cheese and paprika
Preheat oven to 450˚F. 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 than with the combined parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

[I add tomato slices if I can get good tomatoes.]