Devonshire Sandwich

​Today is National Sandwich Day, so we are sharing the recipe of one of our favorite Pittsburgh Sandwiches! The Devonshire Sandwich is an old open-faced sandwich recipe from the Pittsburgh area that is meant to be a classier meal than a typical sandwich, using roast turkey and adding turkey drippings to the sauce. It’s delicious any time of year, but it’s also a great way to use leftover Thanksgiving turkey!

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Ingredients

• 1 roast turkey breast
• 1 lb bacon, thick cut
• 1 loaf hearty bread, day old
• 2 Tbs butter
• 2 Tbs flour
• 1 c whole milk, hot
• ½ c juice from roasting turkey
• ½ c shredded cheddar cheese

Directions

• Roast turkey breast in a crockpot
• When turkey is cooked, slice and put back into juice in crockpot
• Cook bacon until it’s crisp but not hard
• Set bacon aside on paper towels to drain
• Toast bread
• Butter toast and set on a baking sheet in a warm oven

For béchamel sauce:

• Melt butter in a 1-2 quart heavy bottomed saucepan
• Whisk flour into melted butter until well-blended but not browned
• Add hot milk, whisk well
• Let cook 5 minutes until it starts to thicken
• Whisk in turkey juice
• Add cheddar cheese, stir in
• Remove pan from heat. Stir until sauce is smooth

​Sandwich Assembly

• Assemble sandwiches on oven-proof plates
• Cut toast diagonally, set on plate so it’s together
• Put a little bacon on toast
• Place turkey slices on top of bacon
• Pour béchamel sauce over meat
• Sprinkle a little shredded cheddar cheese
• Criss-cross two strips of bacon on top
• Place dishes on a baking sheet and put under broiler in oven for 2 minutes until cheese gets a little bubbly and browned
• Serve warm

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Recipe Card PDF