Turkey Devonshire Sandwich Pennsylvania
"A 1935 creation of Frank Blandi, the son of Sicilian immigrants. “Technically, the dish is an open-faced sandwich,” like a hot brown Pittsburgh. Can use sourdough or French bread slices."
Original is 4 servings
Ingredients
- Sandwich
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- Devonshire sauce
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- Garnish
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Nutritional
- Serving Size: 1 (295.8 g)
- Calories 705.5
- Total Fat - 45.1 g
- Saturated Fat - 25.2 g
- Cholesterol - 196.5 mg
- Sodium - 1744.1 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 0.6 g
- Sugars - 3.2 g
- Protein - 52.8 g
- Calcium - 1091.2 mg
- Iron - 1.7 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pam spray a 9x9 casserole.
Step 2
Toast bread.
Step 3
Place 4 slices of bread in casserole dish.
Making the Sauce
Step 4
Heat heavy cream to near boiling.
Step 5
Turn off the heat and add Cheddar, Swiss, and Provolone cheeses.
Step 6
Whisk until smooth, and cheese is completely melted and incorporated.
Step 7
Add Parmesan, whisk until smooth.
Step 8
Remove from heat (sauce will thicken as it slightly cools).
Step 9
Taste before you add salt and pepper.
Step 10
Parmesan can have a salty flavor, and you may not need to add anything to it.
Sandwich Assembly
Step 11
Add the slices of toast to a casserole dish.
Step 12
Add turkey evenly.
Step 13
Top the turkey with diced tomatoes and sauce.
Step 14
Place in the oven on the broiler setting until browned.
Step 15
When finished, top with the strips of bacon.
Step 16
Garnish with chives and paprika.
Step 17
Eat with a knife and fork.
Tips
No special items needed.
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