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Message: [QUOTE="SVCBeercats, post: 2930939, member: 7874"] [B][U]TURKEY DEVONSHIRE - Classic Pittsburgh Sandwich[/U][/B] The Devonshire sandwich originated in the 1930s by a man named Frank Blandi. He first served them at The Stratford in the Shadyside neighborhood. It was nameless. The name for this sandwich came to him when he operated the Lemont Restaurant in Mount Washington looking down at the city of Pittsburgh, he could see Devonshire Street. He thought that would make a good name for a sandwich. Mrs. SVC is a big fan. Actually in about an hour and a half I will be making Turkey Devonshires for supper. Heart healthy? No! Really tasty though! [B][I]INGREDIENTS[/I][/B] [I]Cream Sauce[/I] [LIST] [*]3/4 stick butter (melted) [*]1 cup flour [*]1/4 pound Cheddar cheese (grated) [*]1 pint chicken broth [*]1 pint hot milk [*]1 teaspoon salt [/LIST] [I]For each sandwich[/I] [LIST] [*]1 slice good toast (OPTIONAL - crusts trimmed off; we use a hearty bread) [*]3 slices crisp bacon (or your way) [*]5 slices thin cooked turkey breast [*]Cream Sauce (recipe above) [*]Melted butter [*]Parmesan cheese and paprika [/LIST] [B]To make the Cream Sauce[/B]: [LIST=1] [*]Melt 3/4 stick butter in deep pan and add flour, stirring constantly. [*]Add chicken broth and then hot milk (or 1/2 & 1/2) and salt, for 20 minutes, still stirring. [*]Mix in cheddar cheese thoroughly [*]Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches. [*]Preheat oven to 450 degrees. [*]In each individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. [*]Add 5 thin slices of cooked turkey breast. [*]Cover completely with cream sauce. [*]Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. [*]Bake 10 to 15 minutes or until golden brown. [*]Take out the oven and ENJOY! [/LIST] [/QUOTE]

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