Best Turkey Devonshire (Classic Pittsburgh Sandwich)

This Turkey Devonshire Sandwich is a Pittsburgh classic that is the epitome of comfort food. What could be better than a thick slice of toast covered in hot turkey, crispy bacon, and fresh, juicy tomatoes all smothered with a creamy cheddar cheese sauce?

My Dad, Tom, has lived around the City of Pittsburgh his entire life and cooked his way through just about every Pittsburgh dish you can think of in his culinary career. Through the years, he's picked up his favorite variations of classic dishes. From our Air Fryer City Chicken to Air Fryer Monte Cristo with a cornflake crust to this Turkey Devonshire, he lives to put his own spin on his favorite dishes that are easy to make right at home. 

He's made all manner of variations of a Turkey Devonshire everywhere throughout his career from his own restaurant to country clubs, but this recipe is his favorite version and we think you'll love it just as much!

Why You'll Love This Recipe

Nostalgic comfort food - This is the recipe I can turn to whenever I'm in the mood for comfort food from home. It's amazing how the smells and tastes of something warm and comforting can send you right back home no matter your current location.

Versatile and customizable - Just like my Dad, you too can put on your own twist on this classic. Switch up the cheese or add a little extra spice - whatever your heart desires!

Easy-to-make - All you have to do for this recipe is make a simple cheese sauce and assemble a sandwich - easy peasy! 

What is a Turkey Devonshire?

The Turkey Devonshire Sandwich is a hot open-faced sandwich with turkey, tomato, crisp bacon, and a creamy cheese sauce traditionally finished under a broiler. It was created in the 1930s by restaurateur Frank Blandi, a Silician-American, at the Stratford Club near Pittsburgh's Shadyside neighborhood.

It was supposedly named after Devonshire Street, which was close by. The sandwich hit its peak popularity in the 1960s and became a local staple. 

Ingredient Notes

For the cheese sauce:

• Butter and flour - This is the basis of the roux. We used unsalted butter and all-purpose flour. 

• Whole milk - We recommend skipping low-fat or skim milk. You can, however, use lactose-free milk, as long as it is whole. 

• Chicken base - Dad loves to add chicken base to creamy roux-based sauces instead of salt. It gives a salty, umami flavor that compliments the rest of the sandwich perfectly. 

• Cheddar cheese - Cheddar cheese is traditional, but you can totally switch it up if you want with other types of cheese like Gruyere or Fontina. 

• Seasonings - You just need a bit of pepper, garlic/onion powders, and Worcestershire sauce to flavor the sauce. We also like adding some Tabasco, but this is optional if you don't want any extra spice. 

For the sandwich:

• Crusty bread - A thick crusty bread is essential as it won't get too soggy when you add the sauce. A crusty sourdough is a great choice.

• Turkey breast - Roasted turkey is preferred, but you can use roasted deli turkey slices in a pinch. 

• Fresh tomato - This adds a nice freshness to balance the richness of this recipe. You can use large tomatoes or smaller ones, like grape tomatoes. 

• Bacon - For the best texture, you'll want to use super crispy bacon. 

​Step-by-Step Instructions

Step 1: Melt butter in a skillet over medium heat. Whisk in the flour to make a roux.

Step 2: Once the roux has no lumps, gradually add your milk and whisk until smooth.

Step 3: Stir in the shredded cheese and add the seasonings. 

Step 4: Add in the Worcestershire sauce (and Tabasco, if using). It should have a sauce-like consistency at this point.

Step 5: Toast the bread and turkey. Top with a layer of cheese sauce, followed by the fresh tomatoes.

Step 6: Top with more cheese sauce and crispy bacon.

Expert Tips and Variations

• ​This sandwich is best enjoyed with a knife and fork. It's far too messy to be eaten like a traditional sandwich. 

• For an extra cheesy and salty flavor, garnish with a bit of freshly grated parmesan cheese.

• Use this recipe to use up leftover turkey from Thanksgiving - you could throw both white and dark meat on the sandwich if you want!

• Give the sandwich one final broil until golden brown after adding the cheese sauce and before adding the bacon, similar to the original recipe. This makes it a little more traditional - just make sure to keep a good eye on it and don't let it burn!

• ​For extra crunch, add some crispy, fried onions on top. For a sweet and salty crunch, try some Candied Bacon!

FAQ

What is the difference between a Hot Brown and Turkey Devonshire?

A Hot Brown is a Kentucky classic that is also a hot open faced sandwich. Instead of a cheese sauce, like the Turkey Devonshire, the Hot Brown's turkey is covered in a Mornay cream sauce. Rarely does the Hot Brown use fresh tomato like the Devonshire does but some variations do. 

How should I store leftovers?

Leftover cheese sauce should be allowed to cool and transferred to an airtight container. You can store it in the fridge for 3-4 days. Store any leftover turkey, tomato, and bacon separately under the same conditions. This helps maintain freshness and flavor for when you're ready to enjoy them again.

How do I reheat leftovers?

To reheat the cheese sauce, gently warm it in a saucepan over low heat, stirring continuously. If the sauce has thickened too much, a splash of milk can help thin it to your desired consistency. If it is too thin, stir in a little extra cheese to thicken. The can be repurposed for additional sandwiches, as a pasta sauce, or even as a dip.

What should I serve with Turkey Devonshire?

A side of steamed or roasted broccoli drizzled with the extra cheese sauce makes a fantastic side dish to a Turkey Devonshire. You can also add a nice green salad, french fries, or some coleslaw on the side.