Prep 15 mins
Cook 40 mins
Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. It worked out to be a good name for a sandwich!
- 1 slice toast, crusts trimmed off
- 3 slice crisp bacon
- 5 thin slices cooked turkey breast
- 89.90 ml butter, melted
- 236.59 ml flour
- 113.39 g grated cheddar cheese
- 473.19 ml chicken broth
- 473.19 ml hot milk
- 4.92 ml salt
- parmesan cheese
- Preheat oven to 450 degrees.
- Fry bacon and remove from pan.
- Set aside.
- Melt ¾ stick butter in deep pan and add flour, stirring constantly.
- Add chicken broth.
- Add hot milk.
- Add cheese and salt.
- Bring to boil.
- Reduce heat.
- Cook slowly for 20 minutes, stirring constantly.
- Cool to lukewarm.
- Whip cheese sauce with wire beater until smooth.
- Place 1 slice toast in a casserole dish and top with 3 slices bacon.
- Add 5 slices turkey.
- Cover with the whipped cheese sauce.
- Sprinkle with a little melted butter, Parmesan cheese, and paprika.
- Bake 10-15 minutes until golden brown.
This is the best. The sauce recipe is for making 6-8 sandwiches (open face). That is why the nutrition facts are out of line. You really need to stir the sauce while it is cooking. I make 6 in a 13x9 pan then scoop out onto a plate. Funny, everyone complains about how much fat is in this dish while they are licking the plates clean ;-) Enjoy!
Back in the early 80's I used to cook at a well-know Italian restaurant in Pittsburgh. There, along with the turkey devonshire we had the crab devonshire, a popular dish among the regular customers. Just substitute canned lump crabmeat for the turkey.
As another reviewer wrote, The Hollywood Social Club (The Sosh) in Shadyside served the Devonshire in the 1950s. The LeMont Restaurant wasn't built till years later. I still crave it, though I haven't lived in Pittsburgh since 1965!