Turkey Devonshire Recipe
This Turkey Devonshire is a Pittsburgh classic open faced sandwich made with hot turkey, crispy bacon, and fresh, juicy tomatoes on top of toasted bread and smothered with a cheddar cheese sauce.
Ingredients
Cheese sauce
- ½ stick butter (4 tablespoons)
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 2 teaspoons chicken base (or chicken bouillon powder)
- 1 cup shredded cheddar cheese
- 1 pinch ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2-3 dashes Worcestershire sauce
- 1-3 dashes Tabasco sauce (optional)
Sandwich
- 8 slices crusty bread (like sourdough)
- 2 lbs. turkey breast (roasted or deli sliced)
- 8-16 slices fresh tomato
- 8-16 slices bacon (cooked and crispy)
Instructions
- Melt the butter in a skillet over medium heat. Once melted and beginning to bubble, gradually whisk in the flour to make a roux. Whisk the roux until completely smooth and begins to turn golden.
- Gradually add the milk, about ½ cup at a time, whisking the roux until smooth before adding more. Once all of the milk is added, add the chicken base and whisk until no lumps remain and the sauce is thick enough to coat a spoon.
- Add in the cheddar cheese and seasonings (pepper, garlic/onion powder, Worcestershire sauce, and Tabasco [if using]) and stir until cheese is melted and seasonings are evenly distributed.
- Preheat oven to broil. Arrange the bread slices on a baking sheet and toast bread for 1-2 minutes, keeping a close eye so as not to let it burn. Remove from oven, divide the turkey evenly amongst the toast, and broil for another minute or so or until the turkey is slightly warmed.
- Add a layer of warmed cheese sauce, followed by fresh tomato, and then more cheese sauce. Top with crispy bacon and enjoy!
Notes
Depending on how much cheese sauce you like on your sandwich, you may end up with leftover sauce. Transfer cooled, leftover cheese sauce to an airtight container to store in the fridge for 3-4 days. Any leftover turkey, tomato, and bacon separately in the fridge for 3-4 days.
Leftover cheese sauce can be reheated in a saucepan over low heat, stirring continuously until warmed through. If it is too thick, add a splash of milk to thin or if it is too thick, add extra cheese to thicken. It can be used for more sandwiches, as a pasta sauce, or as a dipping sauce.
Nutrition
Calories: 515kcal
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