Devonshire Sandwich

Devonshire Sandwich

Devonshire Sandwich

For the longest time whenever I thought of unique foods coming from the ‘Burgh my thoughts would immediately gravitate toward the infamous Primanti sandwich. Then I noticed a lot of discussion on pierogies from the Polish population there, and of Italian Wedding Soup. But today I stumbled on what probably is the most delicious/decadent/representative dish to ever hail from Pittsburgh. The Devonshire Sandwich was created at the Stratford Club in 1935 by a gentleman named Frank Blandi, who not only invented this open-faced sandwich masterpiece, but he revolutionized the entire food culture of Pittsburgh with his brilliant culinary influences in every establishment he developed.

  • 5 Tbsp Butter
  • ½ C Flour
  • ½ C Chicken Broth
  • 1 C Milk
  • 1 tsp Paprika
  • 1 tsp Salt
  • ½ C Grated Parmesan Cheese
  • ¼ tsp Ground Nutmeg
  • 1 Tbsp Vinegar
  • 6 Thick Slices Bread, toasted
  • 12 Slices Bacon, cooked
  • 1 Lb Thick Sliced Turkey Breast, cooked
  • 2 Large Tomatoes, sliced ½” thick
  • ½ C Parmesan Cheese to top

Melt butter in a medium saucepan on medium heat. Slowly stir in the flour and whisk constantly until a thick paste forms, about 5 minutes. Add the chicken broth and whisk until flour is dissolved. Add the milk, paprika and salt, and stir until a creamy sauce comes together. Stir in the parmesan and nutmeg and allow to simmer for 3-4 minutes. Remove the pan from direct heat and whisk in the vinegar until completely incorporated. Preheat the oven to 375°. Grease a large baking pan and place your toast pieces onto the pan. Divide the turkey slices evenly between the toast, and top each one with 2-3 slices of bacon. Divide the sliced tomatoes to cover the tops of each sandwich and divide the sauce equally between each piece, spreading the sauce to cover completely. Sprinkle the tops with parmesan cheese and cook in the oven for 20 minutes, or until the cheese begins to brown.