Devonshire Sandwich - Pittsburgh Favorite |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you're craving a bite of the 'Burgh, this one is for you. Anyone who has lived in Pittsburgh knows the rich, satisfying open-face sandwich that originated at Tambellini's, but is imitated all over the 'Burgh. Read more . This recipe appeared in the Post-Gazette several years ago and is billed as the original recipe. Ingredients:
cream sauce |
3/4 stick butter, melted |
1 c flour |
1/4 pound cheddar cheese, grated |
1 pint chicken broth |
1 pint hot milk |
1 teaspoon salt |
sandwiches |
6 slices good toast, crusts trimmed off |
1 pound bacon, cooked crisp |
1 pound thinly sliced cooked turkey breast - the real thing off the bone |
melted butter |
parmesan cheese |
paprika |
Directions:
1. To make cream sauce: melt 3/4 stick butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk and salt, for 20 minutes, still stirring. Cool to lukewarm. Beat with whisk until smooth before using. Makes enough for 6 sandwiches.
2. Preheat oven to 450. Using flat, individual ovenproof casserole dishes, place slice of toast and top with bacon. Add slices of cooked turkey. Cover completely with cream sauce. Drizzle with a little melted butter. Mix Parmesan andpaprika and sprinkle over tops. Bake 10 to 15 minutes or until golden brown.
3. If you don't have the types of individual dishes the recipe calls for, do them in a 9 x 13 casserole dish. Works just fine, tastes just as great!
4. NOTE: To make this gluten-free, use cornstarch measure-for-measure in place of flour and use gf toast. Enjoy!
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