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“Turkey Devonshires were invented in Pittsburgh, my hometown. I make my husband's in a pie plate and in a smaller ovenproof bowl for me. The tomato is my husband's addition to this recipe. I don't always have time to cool the sauce completely and it still works. Cooking time includes cooling time for sauce.”
READY IN:
2hrs 20mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, heat butter; add flour, cooking and stirring a few minutes before whisking in milk.
  2. Add bouillon cube and cheese and cook, stirring often, over low heat for 5 minutes.
  3. Stir in food coloring (2 to 3 drops), if needed.
  4. Cool sauce completely; if possible, refrigerate for several hours.
  5. To make sandwiches:
  6. Preheat oven to 400 degrees.
  7. Trim crusts off toast. Arrange 4 slices of the lightly toasted white bread on individual baking plates.
  8. Place 2 to 3 pieces of bacon on each piece of toast, then 2 to 2-1/2 slices turkey breast and tomato slices.
  9. Mold cold sauce over sandwiches, to cover. Sprinkle with grated Parmesan cheese, dust lightly with paprika.
  10. Bake in hot preheated oven until bubbling and lightly browned.
  11. Sandwiches can be run under broiler for additional browning.

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