Devonshire Sandwich Pittsburgh original!!

"Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. It worked out to be a good name for a sandwich!"
 
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Ready In:
55mins
Ingredients:
11
Serves:
1
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Fry bacon and remove from pan.
  • Drain.
  • Set aside.
  • Melt ¾ stick butter in deep pan and add flour, stirring constantly.
  • Add chicken broth.
  • Stir.
  • Add hot milk.
  • Stir.
  • Add cheese and salt.
  • Bring to boil.
  • Reduce heat.
  • Cook slowly for 20 minutes, stirring constantly.
  • Cool to lukewarm.
  • Whip cheese sauce with wire beater until smooth.
  • Place 1 slice toast in a casserole dish and top with 3 slices bacon.
  • Add 5 slices turkey.
  • Cover with the whipped cheese sauce.
  • Sprinkle with a little melted butter, Parmesan cheese, and paprika.
  • Bake 10-15 minutes until golden brown.

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Reviews

  1. This is the best. The sauce recipe is for making 6-8 sandwiches (open face). That is why the nutrition facts are out of line. You really need to stir the sauce while it is cooking. I make 6 in a 13x9 pan then scoop out onto a plate. Funny, everyone complains about how much fat is in this dish while they are licking the plates clean ;-) Enjoy!
     
  2. Haven't made this yet but I have a small issue, I wirked as a chef in many Pittsburgh resturants and have never made a devonshire without a healthy slice of tomato... easy to add to this recipe, one of the best uses for Thanksgiving leftovers
     
  3. Back in the early 80's I used to cook at a well-know Italian restaurant in Pittsburgh. There, along with the turkey devonshire we had the crab devonshire, a popular dish among the regular customers. Just substitute canned lump crabmeat for the turkey.
     
  4. As another reviewer wrote, The Hollywood Social Club (The Sosh) in Shadyside served the Devonshire in the 1950s. The LeMont Restaurant wasn't built till years later. I still crave it, though I haven't lived in Pittsburgh since 1965!
     
  5. This might be the original recipe, I don't know, but this makes a TON of cheese sauce, and it's extremely thick. I'm going to make the sauce a little thinner, and make a half recipe. Also, isn't there a couple slices of tomato on it, too? Yes, I'm from Pittsburgh, and have had these a number of times, mainly at Poli's in Squirrel Hill.
     
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Tweaks

  1. Back in the early 80's I used to cook at a well-know Italian restaurant in Pittsburgh. There, along with the turkey devonshire we had the crab devonshire, a popular dish among the regular customers. Just substitute canned lump crabmeat for the turkey.
     

RECIPE SUBMITTED BY

I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.
 
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