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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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. Ingredients:
6 tablespoons butter or 6 tablespoons margarine |
1/2 cup flour |
2 cups milk |
1 chicken bouillon cube |
1/4 lb cheddar cheese, sharp, grated |
2 drops yellow food coloring |
4 slices white bread, toasted |
12 slices bacon, browned |
12 slices turkey breast |
1 tablespoon parmesan cheese |
1 dash paprika |
4 slices tomatoes (optional) |
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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